Grilled Chicken With Mango Salsa

19 ingredients
7 steps

Ingredients

  • 4 boneless skinless chicken breasts
  • 14 cup olive oil
  • 14 cup freshly squeezed lime juice
  • 14 cup dry white wine
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger (or 1/2 tbsp dried)
  • 12 teaspoon dry mustard
  • 12 teaspoon salt
  • 12 teaspoon lemon pepper
  • 12 teaspoon dried thyme
  • 1 small ripe mango, peeled & cubed
  • 1 cup grape tomatoes (halved) or 1 cup cherry tomatoes (quartered)
  • 1 small cubanelle pepper, chopped (or 1/2 cup red Bell pepper)
  • 12 cup red onion, diced
  • 1 teaspoon olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon finely grated ginger (or 1/2 tsp dried)
  • 1 lime, juice & zest
  • 1 tablespoon cilantro, chopped

Directions

  1. 1
    Combine all marinade ingredients in a small bowl & mix well.
  2. 2
    Trim any fat from breasts before placing them into a ziplock bag or plastic container; cover with marinade.
  3. 3
    Refrigerate for a minimum of 4 hours (and preferably overnight), turning occasionally to distribute the marinade.
  4. 4
    Remove breasts from the marinade & grill on medium heat for 5 to 6 minutes per side (depending on the size of the breasts) or until no longer pink inside.
  5. 5
    Meanwhile, place fruit/veggies into a medium sized bowl.
  6. 6
    Combine remaining ingredients in a small bowl & mix well; pour over fruit/veggies & stir.
  7. 7
    Serve the salsa on top of or beside the breasts.

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