Chicken with Minneola Salsa

Number of servings

Minneola Salsa ingredients

  • 2 Sunkist® Minneola tangelos, diced
  • 1 cup diced tomatoes
  • 0.33 cup diced white onion
  • 0.25 cup Thai sweet chili sauce
  • 0.25 cup coarsely chopped fresh cilantro

Chicken ingredients

  • 1 Sunkist® lemon
  • 1 tablespoon vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh ginger
  • 2 tablespoon kosher salt
  • Freshly ground black pepper
  • 2 pounds chicken, cut of your preference


Marinating Time: 30 minutes

Prep Time: 15 minutes

Cook Time Grill: 5 minutes

Cook Time Bake: 25 minutes

Minneola Salsa

  1. Gently mix Sunkist® Minneola tangelos, tomatoes, onion, chili sauce and cilantro to combine.
  2. Cover and refrigerate until ready to serve.


  1. Zest and juice the lemon and add to a bowl.
  2. Whisk in the oil, mustard, ginger, salt and pepper.
  3. Add the chicken to the marinade, coating meat on all sides.
  4. Refrigerate, covered, for at least 30 minutes or up to 1 hour.
  5. When ready to grill chicken, remove from the marinade.
  6. Lightly oil the grate and heat grill to hot.
  7. Place chicken pieces, spaced apart, over hot grill and grill about 5 – 6 minutes per side, or until cooked through (internal temperature of 165°F).
  8. Top each chicken piece with Sunkist Minneola Salsa and serve.