Grilled Chicken With A Mango Salsa

Gosh, it must be barbecue season. How canĀ  you tell? This is deeeelicious.


Marinade For Chicken

  • 1-14 oz. unsweetened coconut milk
  • 2 tbsp. minced fresh cilantro
  • 1/8 tsp. ground cinnamon
  • 2 tbsp. freshly squeezed lime juice
  • 1 jalapeno, seeded and minced
  • 6 boneless, skinless chicken breasts

Preheat barbecue to 350 degrees. To make the marinade mix everything together and place the chicken in a large flat dish and pour the marinade over. Cover with plastic wrap and refrigerate for a hour or so.


Tropical Salsa

  • 1/2 cup seeded and chopped tomato
  • 1/2 cup fresh mango, chopped
  • 1/4 cup each green and yellow bell pepper, seeded
  • 1 tbsp. minced jalapeno
  • pinch of salt
  • 1/2 tsp. chili powder
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. honey
  • lime wedges for garnish

Mix the ingredients together, cover with plastic wrap and refrigerate until ready to serve.

Take the chicken from the refrigerator and let sit for about 30 minutes to bring it to room temperature. Remove the chicken from the marinade and discard the marinade. Place the chicken on the barbecue and close the lid. Grill for about 11-12 minutes per side, until it reaches 160 degrees.

Place the chicken on individual plates and top with the salsa. Garnish each plate with lime wedges.

Serve also with a side of rice or noodles. What more could you possibly ask more? More?




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