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Grilled Chicken with Mango Salsa
Grilled garlic lime chicken with mango salsa makes an easy, healthy, and tropical dinner for the summer BBQ season. Just mix mangoes, peppers, tomatoes, tequila & cilantro, top your grilled chicken, and enjoy!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Marinate
1
hour
hour
Total Time
35
minutes
minutes
Servings
4
servings
Calories
414
kcal
Author
Linda Warren
Ingredients
Mango Salsa
¼
cup
lime juice
⅛
cup
tequila
1-2
jalapeno peppers,
minced
1 ½
ripe mangoes,
diced & divided
½
green pepper,
diced
¼
cup
sweet onion,
diced
¼
cup
red onion,
diced
2
tomatoes,
diced
¼
cup
chopped fresh cilantro,
chopped fine
1
teaspoon
salt
pinch
cayenne pepper
Grilled Chicken with Lime Marinade
4
boneless, skinless chicken breasts
2
limes,
juiced
2
teaspoons
minced garlic
2
Tablespoons
olive oil
Instructions
Mango Salsa
Make the salsa at the same time you start marinating the chicken and they will both be ready at the same time.
In a non-reactive bowl, mix lime juice, tequila, jalapeno peppers and 1 of the mangoes, diced.
Stir in green pepper, onions, tomatoes and cilantro.
Marinate in refrigerator for 1-3 hours.
Just before serving, toss in remaining ½ mango, diced and season with salt and cayenne pepper.
Garlic Lime Chicken
Place chicken in a plastic zippered storage bag. Add remaining marinade ingredients and seal. Place in refrigerator and marinate for 1-3 hours.
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.
Place chicken on platter and spoon mango salsa over each breast. Serve with additional salsa on the side.
Notes
RECIPE TIPS
Slice the chicken in half or pound it so it has even thickness. This will help with soaking in the marinade and cooking evenly on the grill.
Oil your grill grates to help prevent the chicken from sticking to them.
Preheat the grill fully to ensure a nice sear on your chicken.
Don't overcook the chicken. Use an instant-read thermometer to check for doneness. Chicken should be cooked to an internal temperature of 165°F.
Let the chicken rest, tented with foil, for 5 to 10 minutes after grilling and before serving.
Nutrition
Calories:
414
kcal
|
Carbohydrates:
19
g
|
Protein:
49
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
144
mg
|
Sodium:
851
mg
|
Potassium:
1200
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
1425
IU
|
Vitamin C:
66.3
mg
|
Calcium:
40
mg
|
Iron:
1.4
mg