Tsr Version Of Tgi Friday's Dragon Fire Chicken By Todd Wilbur

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 cup olive oil
• 1/2 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1/3 cup fresh parsley, chopped
• 1 jalapeno, seeded & chopped
• 2 teaspoons mince garlic
• 1 tablespoon onion, diced
• 3/4 teaspoon salt
• 2 boneless chicken breast fillets, trimmed
• 2 medium tomatoes, diced
• 1/2 cup canned pineapple, chopped
• 1/2 cup diced red onion
• 2 tablespoons minced cilantro
• 4 teaspoons minced jalapenos
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1/2 cup dark brown sugar
• 4 teaspoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon finely minced garlic
• 1 teaspoon finely minced ginger
• 1 (11 ounce) can mandarin oranges

Recipe

• 1 make marinade by combining all ingredients in a blender on high for 1 minute. pound chicken breast to about 1/2" with a mallet and combine with marinade in a zip-top bag for 2 to 3 hours.
• 2 make pineapple pico de gallo by combining all ingredients. store in a covered container in the fridge until later.
• 3 make kung pow sauce by combining all ingredients in a small saucepan over medium heat. when the mixture starts to bubble reduce heat to simmer for 15 minutes. cover sauce until needed.
• 4 when chicken is done marinating, preheat grill to medium heat. wipe marinade from chicken and grill 5 to 6 minutes per side or until done. serve chicken drizzled with kung pow sauce and pico de gallo on the side. drain mandarin oranges and sprinkle of top.