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Grilled Island Chicken

Chef Lee Ann Whippen
Destination America’s BBQ Pitmasters
Winner of Food Network’s “Bobby Flay Throwdown”

Lee Ann Whippen is a connoisseur of BBQ. She’s spent over 15 years as the lead pitmaster for the Wood Chick’s BBQ Competition Cooking Team. As chef/partner of the urban Chicago q, Lee Ann now spends most of her time in Chicago, where she cooks on her Large Big Green Egg nearly four nights a week on the 18th floor of her high-rise apartment. Her XLarge EGG resides in Virginia where Whippen spends the remainder of her time as the owner of Wood Chick’s BBQ Restaurants & Catering Company. Read more here!

Grilled Island Chicken with Tropical Salsa
by Lee Ann Whippen

The Grilled Island Chicken breasts are bathed for several hours in a coconut milk marinade before grilling, and then topped with Tropical Salsa, turning chicken into a dish that family and guests will ask for repeatedly.


Ingredients:
Marinade
1 (14 oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
1/8 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapeño, seeded and minced

6 boneless, skinless chicken breasts

Tropical Salsa
¼ cup chopped red onion
½ cup seeded and chopped tomato
½ cup chopped mango
¼ cup chopped green bell pepper
¼ cup chopped yellow bell pepper
1 tablespoon minced jalapeño
½ teaspoon kosher salt
½ teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish

Set the EGG for direct cooking at 350°F/177°C.

To make the marinade, using a whisk, mix the coconut milk, cilantro, cinnamon, lime juice and jalapeno in a small bow. Place the chicken breasts in a large shallow dish and pour the marinade over the chicken to cover. Cover the dish with plastic wrap and refrigerate for 2 hours.

To make the salsa, toss the onion, tomato, mango, green bell pepper, yellow bell pepper, jalapeno, salt, chili powder, lime juice and honey in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.

Remove the chicken breasts from the marinade and discard the marinade. Place the chicken on the Grid and close the lid of the EGG. Grill for 10 to 12 minutes per side, until the thermometer reads 160°F/71°C.

Place the chicken breasts on plates and top with the salsa. Garnish each plate with lime wedges and a sprig of cilantro.

Serves 6