Prep 30 mins
Cook 20 mins
The combination of marinade and grilling produces a tender flavourful piece of chicken. Mango Salsa is the perfect accompaniement. Get your tastebuds ready for a real thrill! Plan ahead as chicken needs to marinate for 2 to 4 hours. This is not reflected in the prep times.
- 236.59 ml diced fresh mango
- 236.59 ml diced fresh papaya
- 1 large red pepper
- 59.14 ml shredded coconut
- 78.07 ml diced red onion
- 1 jalapeno pepper, seeded and minced
- 29.58 ml of fresh mint, chopped
- 14.79 ml fresh lime juice
For the marinade
- 59.14 ml olive oil
- 59.14 ml fresh lime juice
- 29.58 ml finely chopped cilantro
- 14.79 ml brown sugar
- 1 shallot, finely chopped
- 2.46 ml ground cumin
- 4.92 ml finely chopped lime zest
- salt & freshly ground black pepper
- 3 large whole boneless chicken breasts (6 breast halves)
- Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
- Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
- Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
- Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
- To serve, place the chicken on individual plates and spoon the mango salsa on top.
This was really good and will probably make it again. I increased the amount of ingredients by half except for the pepper, I used a yellow one and didn't have quite enough jalapeno that could have made the difference, but next time I may add a garlic clove to the salsa for a little more kick. The chicken was delicious, I used breasts bone-in, I might add a few red pepper flakes next time we like spicy food! I also used almost a full bunch of cilantro. Thanks for a different spin on chicken!
I made this for my daughters 18th birthday party. Everyone loved it. I couldn't get a fresh mango because of the christmas rush on fresh produce here so I used canned mangos. It was still amazing. I loved the addition of the coconut, it just made it seem even more exotic. My daughter loved the salsa so much she and a friend ate the leftovers for their midnight snack. I will definately be making this again. So good for a low fat meal!!!!
This is one of my favorite recipes!!! I love this. The Chicken is so great tasting... then topped with that Salsa. WOW. I did have to make a few changes to the salsa. I didn't have Papaya so I used a diced Roman tomato. I increase the Mango 1/2 cup and added a garlic clove. Thanks for sharing this