Spicy marinated Mexican chicken, grilled and topped with beautiful fruit salsa. Weeknight easy. Company worthy. [paleo]
For The Marinade:
For The Salsa:
Make this in a skillet or grill pan: When it’s not grilling season or if you prefer to cook inside, you can use a skillet (preferably cast iron) or grill pan for this recipe. Heat the pan over medium high heat. Add a teaspoon or two of of high smoke point oil such as avocado oil or canola. Remove the chicken from the marinade and cook it in batches, turning frequently, until browned and cooked through, 5-7 minutes.
[This post first appeared on Panning The Globe in July 2014. It was updated in January 2020 with new photos, added nutritional information, clarifying details in the written post and clearer instructions in the recipe.]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: Grilled Mexican chicken with fruit salsa, spicy marinated grilled chicken,