Grilled citrus chicken with kiwi-mango salsa

8 foods you’re reheating wrong
Chicken: Much like a good cut of steak, chicken can become tough if reheated in the microwave. Take the same approach as steak, and cut it into bits before throwing in a skillet with oil.

Makes 4 servings

This fruity chicken paired with a Caribbean-style salsa is just the thing for entertaining on a warm summer evening.

For the marinade

2 teaspoons grated orange zest
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dry sherry
1 tablespoon canola oil
1 tablespoon minced onion
¼ teaspoon salt
¼ teaspoon pepper

For the chicken

1 pound boneless, skinless chicken breasts

For the salsa

1 teaspoon grated lime zest
¼ cup fresh lime juice
1 teaspoon Dijon mustard
2 kiwis, peeled and cut into ½-inch cubes
1 fresh mango, cut into ½-inch cubes
2 scallions, coarsely chopped

Combine all the marinade ingredients in a zip-seal plastic bag. Add the chicken and seal the bag. Refrigerate for at least 30 minutes or for up to 24 hours, turning the bag occasionally.

Up to 2 hours before serving, prepare the salsa. Stir together the lime zest, lime juice, and mustard in a medium bowl. Add the kiwis, mango, and scallions; toss gently. Cover and refrigerate.

When you are ready to cook, prepare the grill. Remove the salsa from the refrigerator. Remove the chicken from the bag and discard the marinade.

Place the chicken on the grill rack over glowing coals. Grill for about 7 minutes. Turn and grill for about 7 more minutes or until the chicken is thoroughly cooked.

To serve, spoon the salsa over the chicken breasts.