| 1 | Prepare pico de gallo: dice 1 medium tomato, 1 whole jalapeno pepper and ?avocado, peeled and seeded. |
| 2 | Combine with ?cup minced red onion, 1 tablespoon kikkoman teriyaki sauce, 2 teaspoons lime juice and 1 ?teaspoons minced fresh cilantro. |
| 3 | Let stand at room temperature 2 hours for flavors to blend. |
| 4 | Rinse chicken chicken and pat dry with paper towels; place in large plastic bag. |
| 5 | Combine remaining ingredients; pour over chicken. |
| 6 | Press air out of bag; close top securely. |
| 7 | Marinate 1 hour; turn bag over occasionally. |
| 8 | Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. |
| 9 | Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally. |
| 10 | Serve with pico de gallo. |
