Grilled Marinated Chicken with Tropical Salsa
"Note: Red curry paste is flavorful but not hot and spicy. Although this dish has Thai influence, it is not a hot and spicy dish. The coconut milk acts as the fat and the ginger ale acts as the acid (two key ingredients in a marinade)..."
INGREDIENTS
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1 13.5-ounce can coconut milk
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1 12-ounce can cold refrigerated ginger ale
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3 tablespoons fish sauce
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3 tablespoons soy sauce
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3 tablespoons Thai red curry paste
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1 ounce fresh cilantro left whole on stems
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1 ounce fresh ginger sliced
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2 to 2 ½ pounds boneless skinless chicken breasts
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½ fresh pineapple, cored, cleaned and cut ½ inch dice, about 2 cups
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1 whole fresh mango, stone removed, skinned and cut ½ inch dice, about 1 cup
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1 whole sweet red bell pepper stemmed and seeded, cut ½ inch dice, about 1 cup
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3 tablespoons minced fresh jalapeno
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½ red onion, small dice, about 1 cup
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2 tablespoons fresh cilantro, chopped
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Juice from two fresh limes, about ¼ cup
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Juice from half a lemon, about 2 tablespoons
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1 teaspoon kosher salt
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¼ teaspoon fresh ginger finely grated
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Vegetable or canola oil for grill
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