My sister Lori made this dish at the beach...and it was the perfect dinner to have after a day spent in the sun and sand. It was full of the flavors I love during the Summertime- grilled chicken topped with lightly sweet and spicy salsa...sooooo good.
(for the chicken)
4 Tbsp lime juice
4 Tbsp olive oil, plus extra for grilling rack
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp red pepper flakes
5-6 boneless, skinless chicken breasts
(for the mango salsa)
2 ripe mangoes
3 ripe kiwis
2 jalapeño peppers, minced
2 campari tomatoes
1/3 c. chopped cilantro
Directions for the chicken:
Make the marinade for the chicken 3 hours ahead- combine the lime juice, oil, salt, cumin, and red pepper flakes in a small bowl and whisk well. Place the chicken in a shallow pan and pour marinade over it. Cover and refrigerate, 2-3 hours, turning several times.
Oil the grilling rack. Cook chicken 4-5 minutes on each side or until the chicken springs back when touched and the juices run clear when the chicken is pierced with a sharp knife. Season with salt and cover with the mango salsa.
Directions for the mango salsa:
Peel mangoes and kiwis. Cut them into 1/2" pieces and combine with the diced jalapeños. Seed the tomatoes and dice them into 1/2" pieces- add to the bowl. Add lime juice and mix well. Taste and season with salt.
The salsa can be made 4 hours ahead. At serving time, add the cilantro.
Serving suggestion: I like to slice the chicken into thin strips before I pour the salsa over it. Lori served this dish with sweet potato fries and salad which was a perfect combination.
This recipe is so good and pretty easy to make. You gotta try it while it's still warm!
Bon appetit : )
(recipe adapted from Backyard Grilling)