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Now, heat up the grill and try this last little bit of summer flavor – chicken with mango salsa!
I have been getting tons of mangoes from all my friends with mango trees, mine isn’t quite big enough to produce them yet, and wanted to use them while they were sweet and fresh. So for dinner tonight I decided to make an easy lime-flavored grilled chicken breast with a side of fresh mango salsa. Watch out because this salsa has a little bit of heat to it. (It can easily be toned down by not adding the jalapeno or not as much of them anyway)
Make the salsa at the same time you set aside the chicken to marinate.
Tropical Grilled Chicken with Mango Salsa
- 4 boneless, skinless chicken breasts
- 2 limes, juiced
- 2 teaspoons minced garlic
- 2 Tablespoons olive oil
- 1/4 cup lime juice
- 1/8 cup tequila
- 1-2 jalapeno peppers, minced
- 1 ripe mango, diced & divided
- 1/2 green pepper, diced
- 1/4 cup sweet onion, diced
- 1/4 cup red onion, diced
- 2 tomatoes, diced
- 1/4 cup chopped fresh cilantro, chopped fine
- 1 teaspoon salt
- pinch cayenne pepper
Place chicken in a plastic zippered storage bog. Add remaining chicken marinade ingredients and seal. Place in refrigerator and marinate for 1-3 hours.
While chicken is marinating, mix together lime juice, tequila, jalapeno peppers and 1/2 of diced mango. Stir in green pepper, onions, tomatoes and cilantro. Marinate in refrigerator for 1-3 hours.
When ready to grill, remove chicken from marinade. Discard marinade.
Preheat grill. Spray with non-stick cooking spray. Place chicken on hot grill and cook for 15-20 minutes, turning halfway through.
Just before serving, remove salsa from refrigerator and toss in remaining mango then season with salt and pepper.
Place chicken on platter and spoon mango salsa over each breast. Serve with additional salsa on the side.
Wine Pairing: Try a slightly sweet white wine with this slightly sweet dish such as a Sauvignon Blanc, a Viognier or a Riesling. Stay away from dry wines as the sweetness of this meal will make the wine taste sour.
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