| 4 | Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts |
| 1 tsp | (5 mL) Soy sauce |
| 1 tsp | (5 mL) Smoked paprika |
| 2 tbsp | (30 mL) Pickled jalapeno or pickle juice |
| 1 | Lime, zested |
| 1 | Lime, zested and juiced |
| 1 tbsp | (15 mL) Honey |
| 2 tbsp | (30 mL) Vegetable oil |
PAPAYA SALSA:
½ Small papaya, diced
1 Kiwi fruit, diced
2 Thai red chillies, minced (or ½ red pepper, minced)
1 tbsp (15 mL) Chopped fresh cilantro
1 Lime, zested and juiced
PLACE chicken in a large re-sealable plastic freezer bag. Whisk together the next 7 ingredients and pour over the chicken. Marinade for at least 30 minutes or up to 4 hours.
COMBINE all of the ingredients for the salsa and chill until ready to serve.
PREHEAT BBQ to medium-high. Cook chicken 8-10 minutes per side or until nicely char-grilled and the internal temperature reaches 165°F (74°C). Serve the cooked chicken topped with papaya salsa.
Great served over salads.
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