Grilled Chicken With Mango Salsa
- Reviews 1
Ready In: 25 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts
MARINADE
- 1⁄4 cup olive oil
- 1⁄4 cup freshly squeezed lime juice
- 1⁄4 cup dry white wine
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger (or 1/2 tbsp dried)
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon lemon pepper
- 1⁄2 teaspoon dried thyme
SALSA
- 1 small ripe mango, peeled & cubed
- 1 cup grape tomatoes (halved) or 1 cup cherry tomatoes (quartered)
- 1 small cubanelle pepper, chopped (or 1/2 cup red Bell pepper)
- 1⁄2 cup red onion, diced
- 1 teaspoon olive oil
- 1 teaspoon brown sugar
- 1 teaspoon finely grated ginger (or 1/2 tsp dried)
- 1 lime, juice & zest
- 1 tablespoon cilantro, chopped
Directions
- Combine all marinade ingredients in a small bowl & mix well.
- Trim any fat from breasts before placing them into a ziplock bag or plastic container; cover with marinade.
- Refrigerate for a minimum of 4 hours (and preferably overnight), turning occasionally to distribute the marinade.
- Remove breasts from the marinade & grill on medium heat for 5 to 6 minutes per side (depending on the size of the breasts) or until no longer pink inside.
- Meanwhile, place fruit/veggies into a medium sized bowl.
- Combine remaining ingredients in a small bowl & mix well; pour over fruit/veggies & stir.
- Serve the salsa on top of or beside the breasts.
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