Recipe By Chayie Schlisselfeld
When Chol Hamoed rolls around, I don’t want to eat anything heavy anymore, but after a day trip everyone comes home famished. This chicken is light and delicious, and the combination of hot chicken with cold salsa has everyone asking for seconds.
A grill pan is a great Passover tool. It’s not that costly, and after all that fried and fattening Passover food, a piece of grilled chicken is really enjoyable. Alternatively, the chicken can be broiled in the oven for five to seven minutes per side.
Wash and pat chicken dry and place in a large resealable plastic bag.
In a small bowl, whisk together lemon juice, orange juice and olive oil. Add in the spices and mix well.
Pour marinade into the bag with the chicken. Place in refrigerator and marinate at least four hours or overnight.
Heat grill pan over high heat. Spray with nonstick cooking spray (or grease with oil). Add chicken and grill for six minutes. Turn over and grill for an additional five minutes.
Preheat oven to 500 degrees Fahrenheit.
Place the whole red pepper in a baking pan. Bake for 30 to 40 minutes, until skin is wrinkled and charred all over. Place pepper in a plastic or paper bag and let cool. Once cool, the skin should peel right off. Dice.
In a medium-size bowl, combine pepper, pineapple, mango and red onion. Add orange juice, lemon juice, and sugar, and mix to combine. Serve alongside the grilled chicken.
