Chicken with Garden Salsa
Recipe from Better Homes and Gardens

Backyard barbecuing sizzled during the 1950s. But Model-T Ford mogul, Henry Ford, is credited for inventing charcoal briquettes in the 1930s. Wood waste from the auto plants was charred, ground, mixed with cornstarch, and compressed into briquettes. By 1935, a Ford Charcoal Picnic Kit was available in Ford showrooms. By 1951, the business became Kingsford Chemical Company, named for the village where the briquettes were made.


Chicken with Garden Salsa

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Servings: 4 servings
Related Categories: Barbecue Chicken, Grilled Chicken, Low Calorie, Low Sodium, Summer Dinners
 
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Ingredients
  • 2-1/2  pounds
    chicken quarters or meaty chicken pieces (breasts, thighs, and drumsticks)*
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  •  
    Salt and pepper
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  • 1  cup
    bottled salsa
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  • 1  tablespoon
    lime juice
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  • 1/2  cup
    finely chopped, seeded cucumber
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  • 1/4  cup
    chopped green sweet pepper
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  • 1  tablespoon
    snipped fresh cilantro
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Directions
1.
Rinse chicken; pat dry with paper towels. Sprinkle chicken lightly with salt and pepper.
2.
In a covered grill arrange medium-hot coals around drip pan. Test for medium heat above the pan.
3.
Place chicken, skin side up, on the grill rack over the drip pan but not over the coals. Lower grill hood. Grill chicken for 50 to 60 minutes or until tender and no longer pink, adding more coals as needed.
4.
Meanwhile, combine salsa and lime juice. Set aside 1/2 cup of the mixture. Brush chicken occasionally with the remaining salsa mixture during the last 10 to 15 minutes of grilling.
5.
For sauce, in a small saucepan combine the reserved salsa mixture, the cucumber, green sweet pepper, and cilantro. Bring just to boiling. Remove from heat. Serve the cucumber mixture with chicken. Makes 4 servings.

Note
If you make this recipe with chicken quarters, break the wing, hip, and drumstick joint so the quarters will lie flat on the grill. Also, twist the wing tips under the backs.
Nutrition information
Calories 348, Total Fat 17 g, Saturated Fat 4 g, Cholesterol 130 mg, Sodium 370 mg, Carbohydrate 6 g, Fiber 0 g, Protein 43 g. Percent Daily Values are based on a 2,000 calorie diet
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