T.G.I. FRIDAY® DRAGONFIRE CHICKEN

T.G.I. Friday's® Dragonfire Chicken
.
From TGI Friday's Right Portion, Right Price Menu .

Menu Description: “Marinated chicken breast topped with fiery Kung Pow sauce, mandarin oranges and pineapple pico de gallo.”

.

Marinade
1/2 Cup olive oil

1/2 Cups honey

3 Tablespoons rice vinegar

2 Tablespoons lime juice

1/3 Cup chopped parsley

1 jalapeno, seeded & chopped

2 Teaspoons minced garlic

1 Tablespoon diced onion

3/4 Teaspoon salt

.
2 boneless chicken breast fillets

.
Pineapple Pico de Gallo
2 Medium tomatoes, diced

1/2 Cup canned sliced pineapple (chopped)

1/2 Cup diced red onion

2 Tablespoons minced cilantro

4 Teaspoons minced jalapeno

1 Tablespoon lime juice

1/8 Teaspoon salt

.
Kung Pow Sauce
1/4 Cup water

2 Tablespoons rice vinegar

1/2 Cup dark brown sugar

4 Teaspoons soy sauce

1 Tablespoon chili sauce

1 Tablespoon finely minced garlic

1 Teaspoon finely minced ginger

.

Garnish
one 11 -ounce can mandarin oranges

.

Marinade:

Combine all ingredients in a blender on high speed for about 1 minute.
Marinating the Chicken:Pound chicken breast fillets fiat with a mallet and combine with marinade in a zip-top bag for 2 to 3 hours.

.
Pineapple Pico De Gallo:

Combine all ingredients. Store in a covered container and refrigerate until needed.

.
Kung Pow Sauce:

Combine all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat and simmer for 15 minutes. Cover the sauce until needed.

.
Chicken:

When chicken is done marinating, preheat barbecue grill to medium heat. Wipe marinade from each chicken breast and grill for 5 to 6 minutes per side or until done.

.

Serve chicken drizzled with cloned Kung Pow sauce and pico de gallo on the side. Drain canned mandarin orange sections and sprinkle orange sections over the top of each dish.
Serves 2.