Mango Chicken Dinner
Mango Chicken Dinner
Taken and modified from: chelseasmessyapron.com
marinated chicken that’s topped with a cilantro-lime mango salsa.
Preptime: About 10 minutes
Cook Time: 15 minutes
Servings: 4-5
Ingredients:
Chicken
– 1.5 pounds (4 breasts) chicken breasts (or thighs)
– 1/4 cup olive oil
– 1/4 cup freshly squeezed lime juice + 1 tsp zest (2 limes, one half-zested)
– 1 teaspoon honey
– 2.5 teaspoons minced garlic
– 1.5 teaspoons paprika
– 1/2 teaspoon chili powder
– 2 teaspoons ground cumin
Mango Salsa
– 2 ripe mango’s, diced
– 1 tablespoon diced jalapeno (optional)
– 1/2 diced red onion
– 1/3 cup loosely packed fresh cilantro, finely chopped (appx. 1/2-bunch)
– 1 tablespoon freshly squeezed lime juice (half a lime-worth)
– 1/8 teaspoon ground cumin
– Fine sea salt and freshly cracked pepper (appx 1/2tsp each)
– 1 large ripe avocado, chopped or thinly sliced (optional)
Also Optional: additional fresh lime wedges for serving
Instructions for the Chicken (grilled):
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Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Pound breasts to even thickness. Place the prepared chicken in a large ziplock bag and set aside.
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In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced garlic, paprika, chili powder, cumin, and salt + pepper. Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve in the fridge for later.
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Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and no longer than 6 hours (acid from lime begins to “cook” the chicken).
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Preheat a grill to 400 and oil the grill grates.
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Remove chicken from marinade toss the remaining marinade. Grill the chicken turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F and juices run clear). Baste the chicken with the reserved marinade as you grill and after you flip the meat. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. Slice thinly or chop into bite-sized pieces.
Instructions for the Chicken (Baked – as shown in the image):
- Cube the chicken and marinate them instead of full peices.
- Follow the above steps for the marinade (steps 2&3)
- Preheat the Oven to 425.
- Cook chicken for 13-15 minutes flipping half-way through.
Making the Mango Salsa
- Dice the mango, dice the jalapeno, dice the red onion, and finely chop the cilantro. Toss everything together in a large bowl with the freshly squeezed lime juice, cumin, and salt and pepper to taste. Gently toss together, taste, and then adjust seasoning if needed. Serve spooned generously over the grilled chicken. Thinly slice or chop the avocado and serve alongside chicken and salsa. Serve with fresh lime wedges and a few squeezes of fresh lime over everything.
Serving Suggestion
- Coconut Rice using Basmati, added lemon juice and cilantro!
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