Grilled Chicken with Mango Salsa

Grilled Chicken with Mango Salsa

Grilled Chicken with Mango Salsa
Serve with coconut-lime rice, steamed green beans-If you are looking for a unique, summer week day dinner that could easily be served at an al fresco dinner party, this is it. It’s familiar yet a little exotic; sure to tantalize the taste buds.
    Servings
    4-5people
    Cook Time
    35 minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4-5people
    Cook Time
    35 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/4cup fresh lime juice
    • 5 garlic cloves, chopped
    • 1/4cup cilantro, chopped
    • 1tablespoon honey
    • 3 1/2tablespoon soy sauce or tamari
    • 1teaspoon ground cayenne pepper (optional)
    • 10 boneless, skinless chicken pieces (breasts, thighs)
    • 1cup coconut milk
    • 1 1/2cup uncooked basmati rice
    • 1/2teaspoon sea salt
    • 1 lime, the zest and juice
    • 2 mangos, peeled, pitted, and cut into 1/4-inch cube
    • 1 tomato, seeds and membranes removed, chopped
    • 1 jalapeño pepper, seeds and membranes removed, minced
    • 3tablespoon fresh lime juice
    • 1 red onion, minced
    • 3/4cup cilantro, chopped
    • 1/4teaspoon sea salt
    • 1pound green beans, washed and trimmed
    • 1teaspoon fresh lemon juice*
    Instructions
    1. Heat the grill to medium.
    2. Combine lime juice and the following 5 ingredients (through cayenne pepper, if using) in a gallon size plastic bag. Transfer ¼- ½ cup to a small bowl and set aside for basting. Add chicken pieces to the bag. Seal the bag and turn a few times to combine ingredients and cover chicken. Marinate in refrigerator while you make the rice and salsa.
    3. To make the rice: bring 2 ¾ cups water, the coconut milk and the following 3 ingredients (through lime juice and zest) to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 5-10 minutes. Fluff with a fork before serving.
    4. To make the mango salsa: gently combine the cubed mangoes and the following 6 ingredients (through sea salt). Cover and refrigerate until ready to serve.
    5. Remove chicken from marinade and grill until brown, about 5-7 minutes each side for chicken breasts and 7-9 minutes each side for the dark meat pieces, depending on thickness. Baste the chicken pieces in reserved marinade once or twice before removing from grill.
    6. While the chicken cooks, steam the green beans in a steamer basket set over a large pot with 1 cup boiling water for 4-5 minute until bright green and slightly crisp. Transfer to a serving bowl and season with salt and pepper, and lemon juice.
    7. Serve chicken with mango salsa, coconut rice and green beans.
    Recipe Notes

    f you have the time and inclination, marinate the chicken for one to two hours. The longer marinating period really ups the flavor factor.

    The coconut rice could be jazzed up with unsweetened coconut flakes (add it during the cooking process) and some chopped fresh cilantro.

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