Cristina’s Grilled Citrus Chicken Mango Salsa And Israeli Couscous

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Cristina Ferrare
Uploaded by: Cristina Ferrare


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¼ cup extra-virgin olive oil for marinade

2 tbsp. extra-virgin olive oil plus more for brushing

1 cup fresh orange juice

1/2 cup fresh lemon juice

8 garlic cloves

1 tbsp. kosher salt

1 tbsp. ground cracked pepper

2 teaspoons minced fresh rosemary

½ cup thyme loosely packed, chopped coarsely

½ cup parsley loosely packed, chopped coarsely

½ cup oregano loosely packed, chopped coarsely

½ cup chives loosely packed, chopped coarsely

6 skin-on, chicken breasts pounded

Garnish: 2 oranges and 2 lemons each cut into quarters

2 cups small chunks fresh pineapple

2 cups small chunks fresh mangos

1 cucumber, peeled, seeded, and cut into small chunks

2 tbsp. finely chopped red onion

1 tbsp. seeded and finely chopped jalapeno, plus a few slices jalapeno for garnish

½ tsp. kosher salt

Cracked pepper

1 cup cilantro, loosely chopped

2 tbsp. fresh lime juice

1 tbs. fresh lemon juice

2 tbs. extra-virgin olive oil

1 cup chopped fresh basil leaves

½ tsp salt

1 lemon, zested

¼ cup slivered almonds, toasted

¼ cup fresh mint leaves chopped

½ cup loosely packed Italian parsley

½ cup fresh basil loosely packed

½ cup chopped parsley packed

1 med cucumber, peeled, seeded and chopped into small pieces

1 (1-pound) box Israeli couscous (or any small pasta)

3 cups chicken stock

3 tablespoons extra-virgin olive oil, plus ¼ cup

2 scallions chopped

¼ cup dried cranberries

½ teaspoon freshly ground black pepper

2 lemons, juiced

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