Mango Salsa Grilled Chicken
This grilled chicken is marinated in a zesty blend and topped with a refreshing mango salsa, making it a perfect weeknight meal.
Equipment
- grill
- ziplock bag
- mixing bowl
Ingredients
Chicken Marinade
- 4 pieces Chicken Breasts
- 1 tablespoon Lime Zest
- ½ cup Orange Juice
- ¼ cup Lime Juice
- 2 tablespoons Canola Oil
- 1 tablespoon Honey
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- ¼ teaspoon Cayenne Pepper optional
- 1 teaspoon Coriander
- 2 tablespoons Soy Sauce
- 2 cloves Garlic
- ¼ cup Cilantro optional
Mango Salsa
- 1 cup Cucumber
- 1 cup Mango
- 1 medium Avocado
- 1 small Jalapeno
- 1 medium Red Bell Pepper
- ½ cup Red Onion
- 2 limes Limes
- 1 teaspoon Sugar
- 1 tablespoon White Vinegar
- 1 tablespoon Canola Oil
- ¼ cup Cilantro
Instructions
- Combine the marinade ingredients in a large ziplock bag, seal, and mix well.
- Reserve 1/2 cup of the marinade, then add the chicken to the bag and refrigerate for at least 30 minutes.
- Preheat the grill to high heat.
- Remove the chicken from the marinade and discard the remaining marinade.
- Grill the chicken for 1 minute over high heat, then reduce to medium and cook for 10 minutes, flipping halfway.
- Brush the reserved marinade over the chicken while it cooks.
- Mix all salsa ingredients in a bowl, cover, and refrigerate until serving.
- Serve the grilled chicken topped with mango salsa.
Notes
Grilled chicken can be reheated by covering with foil and warming in a 250°F oven until heated through. It can be stored in the refrigerator for 3-4 days. To check if a mango is ripe, look for a change in color and a slight give when squeezed.