If you’re looking for a light, refreshing meal – marinated grilled chicken with mango salsa fits the bill. The sweet pop of mango with the char of the chicken is deeelish!
- 3 boneless chicken breasts
For the chicken marinade
- 1 tablespoon of finely chopped rosemary
- 1/3 cup olive oil
- juice from one lemon
- 1 teaspoon salt
- 1/4 teaspoon pepper
For the mango salsa
- 3-4 mangoes
- 1/4 cup red onion, finely diced
- 1/4 to 1/2 cup chopped cilantro or basil
- 1/4 cup green poblano pepper, finely diced
- 1/4 cup red pepper, finely diced
- Juice from one lime
- Make the marinade. Combine all marinade ingredients in a bowl and whisk together. Set aside while you cut the chicken.
- Take the three boneless chicken breasts and cut them in half, horizontally – my video shows this well. Since I’ve already salted the marinade I didn’t salt the chicken here. Put the chicken in the bowl with the marinade and stir to coat all the chicken with the marinade. I always fork the chicken a bit too to tenderize. I almost never have room in my refrigerator for a large bowl, so I transferred the chicken to a gallon-size Ziplock bag. Release any air from the bag, zip it closed and massage the chicken to make sure everything is coated in the marinade. Put in fridge and let marinate at least two hours. Overnight is good too.
- While chicken is marinating, prepare the mango salsa. Peel your mangoes with a peeler. I used three mangoes for this recipe and they were medium-to-large in size. Cut large chunks of mango around the core – which runs through the middle of the mango. Cut the large pieces into thick strips, then cut into cubes. Put in a large bowl. For the green poblano pepper and the red pepper do the same thing: cut into thin strips then dice into tiny pieces. For the red onion, cut into thin slices then also dice into tiny pieces. I used cilantro for mine, but you can use basil if you don’t like cilantro. Chop it fine. I like a lot so I used 1/2 cup, but you can use less if you prefer. Put everything in the bowl with the mangoes. Squeeze fresh lime juice right into the bowl. Give it a good mix making sure to combine all the ingredients well. You can make this a day ahead if you like and store in the refrigerator.
- Grill the chicken. Heat your grill to medium-high heat. I let my grill heat up with the lid closed for about 10 minutes before cooking. Grill the chicken for 4-5 minutes per side with the lid closed. Internal temperature should be 165 degrees before consuming.
- You can serve the chicken on one plate and the mango salsa on the side or put everything on a platter with mango salsa on top and a bowl on the side for anyone who wants extra (they will).
- There will probably be leftover mango salsa. It’s great for chips and salsa and if you’re making fish tacos or even pulled pork tacos. You can also just eat it on its own – which I’ve done many times!
- You don’t have to use cilantro if you don’t like cilantro. Basil is a great substitute.
- This is a versatile salsa. You can use this for fish tacos, pulled pork tacos, chips and salsa and to top a meatier fish like striped bass or halibut.