Mango Salsa Grilled Chicken

$- 4 boneless, skinless chicken breasts - Marinade ingredients: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste To make the chicken juicy, use fresh, boneless, skinless chicken breasts. They cook evenly and stay moist. The marinade adds flavor and helps tenderize the meat. - 2 ripe mangoes, diced - 1 red bell pepper, finely chopped - 1 small red onion, finely chopped - 1 jalapeño pepper, deseeded and minced - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice Mango salsa brings a fresh taste to this dish. Use ripe, sweet mangoes and crisp veggies. The lime juice gives it a zesty kick that pairs well with grilled chicken. - Ingredients for the marinade: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Marinating chicken is key. It lets the flavors soak in, making the meat tasty and tender. Aim to marinate for at least 30 minutes. For more flavor, let it sit for up to 4 hours. {{ingredient_image_1}} To make the mango salsa, first gather your ingredients. You will need: - 2 ripe mangoes, diced - 1 red bell pepper, finely chopped - 1 small red onion, finely chopped - 1 jalapeño pepper, deseeded and minced - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice In a medium bowl, combine the diced mangoes, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Stir well to mix all the flavors. Set this bowl aside. Letting the salsa sit for a bit helps the flavors meld. This makes the salsa really pop when you serve it. Next, let’s marinate the chicken. You will need: - 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and pepper. Take a large resealable bag or a shallow dish and place the chicken breasts inside. Pour the marinade over the chicken. Make sure all the pieces are coated well. Seal the bag or cover the dish. Let it marinate in the fridge for at least 30 minutes. If you have more time, let it sit for up to 4 hours. This makes the chicken juicy and full of flavor. Now it’s time to grill the chicken. First, preheat your grill to medium-high heat. Once the grill is hot, take the chicken out of the marinade. Let any extra marinade drip off. Place the chicken on the grill. Cook each side for 6-7 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). After grilling, remove the chicken from the heat. Let it rest for 5 minutes before slicing. This resting phase helps keep the chicken moist. When ready, serve the grilled chicken topped with the fresh mango salsa. Enjoy! - Preheat your grill to medium-high heat, around 375°F to 450°F. - To avoid dry chicken, marinate for at least 30 minutes. This helps keep the chicken juicy. - Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F. - Add spices like cumin or chili powder for a kick. Fresh herbs like basil or mint can also boost flavor. - If you want to switch it up, try using pineapple or peach instead of mango in the salsa. - Arrange sliced chicken on a platter. Spoon the mango salsa generously on top. - For garnish, add more cilantro and lime wedges. This makes the dish colorful and inviting. - Serve with rice or a fresh salad for a complete meal. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken for at least 2 hours or overnight if possible. This allows the spices and lime juice to deeply penetrate the meat. Use Fresh Ingredients: Always opt for ripe mangoes and fresh herbs to maximize the flavor of your salsa. Fresh ingredients can significantly enhance the overall taste of the dish. Grill at the Right Temperature: Ensure your grill is preheated to medium-high heat before cooking. This helps to achieve a nice sear on the chicken, locking in moisture and flavor. Let It Rest: After grilling, allow the chicken to rest for at least 5 minutes before slicing. This resting period helps the juices redistribute throughout the meat, making it more tender and juicy. {{image_2}} You can change the fruit in the salsa. Try using pineapple or peaches for a twist. They add a sweet touch and brighten the dish. You can also swap proteins. If you prefer fish, use salmon or tilapia. Shrimp also works great. For a vegetarian option, grilled tofu or portobello mushrooms are tasty choices. To make the salsa spicier, add more jalapeño or try a serrano pepper. You can also sprinkle in red pepper flakes for a kick. If you want a milder salsa, skip the jalapeño entirely. You can replace it with sweet bell peppers for a gentle flavor. If you can’t grill, baking is an easy option. Preheat your oven to 400°F (200°C) and bake the chicken for 20-25 minutes. You can also pan-sear the chicken. Heat oil in a skillet and cook for about 6-7 minutes on each side. For a slow cooker, cook the chicken on low for about 4-6 hours. This method keeps the chicken juicy and tender. Store leftover chicken and salsa in airtight containers. Glass or plastic containers work well. Let the food cool before sealing. This helps keep moisture inside. Place the containers in the fridge. For longer storage, freeze the chicken. Wrap it tightly in plastic wrap before putting it in a freezer bag. To reheat chicken, use an oven or stovetop. Set the oven to 350°F (175°C). Place the chicken on a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. For the salsa, warm it gently on the stovetop. Avoid boiling to keep the flavors bright and fresh. Refrigerated leftovers last for 3-4 days. Check for changes in color or smell to spot spoilage. If the chicken feels sticky or has an odd odor, discard it. Always trust your senses. When in doubt, throw it out! Grilling chicken breasts takes about 6-7 minutes per side. Cook until the chicken reaches 165°F (75°C). This ensures it is safe to eat. Always use a meat thermometer for accuracy. For best results, preheat your grill to medium-high heat. This helps seal in juices and gives a nice char. If you want juicy chicken, avoid flipping too often. Yes, you can use frozen chicken breasts. However, thaw them first for even cooking. Place the frozen chicken in the fridge overnight or use the microwave on a defrost setting. If you grill frozen chicken, it will take longer. Expect about 50% more time. Use a meat thermometer to check the internal temperature. Mango Salsa Grilled Chicken pairs well with many sides. Here are some tasty options: - Rice: Coconut rice or jasmine rice adds flavor. - Salad: A fresh green salad with lime dressing complements the dish. - Vegetables: Grilled veggies like zucchini or bell peppers are great. - Tortillas: Serve with warm tortillas for a fun twist. For a complete meal, consider adding a refreshing drink. A mango smoothie or iced tea works well. Enjoy! You now have all the tools to make delicious mango salsa grilled chicken. We explored essential ingredients, from marinating chicken breasts to creating fresh mango salsa. I shared grilling tips to ensure your chicken is juicy and full of flavor. Variations allow you to get creative, whether swapping fruits or trying different proteins. Remember, these easy steps will elevate your meals. Experiment with flavors and enjoy the cooking process. Great meals are just a marinade away!$

Mango Salsa Grilled Chicken

A flavorful grilled chicken dish topped with a fresh mango salsa.

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Prep Time 10

Cook Time 30

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 pieces ripe mangoes, diced
1 piece red bell pepper, finely chopped
1 small red onion, finely chopped
1 piece jalapeño pepper, deseeded and minced
0.25 cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
to taste salt and pepper

Instructions

In a medium bowl, combine the diced mangoes, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Mix well and set aside to allow the flavors to meld.
In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and pepper.
Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated well. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, letting any excess drip off.
Place the chicken on the grill and cook for 6-7 minutes on each side or until fully cooked and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the grilled chicken topped with the freshly made mango salsa.

Notes

Arrange the sliced chicken on a large platter and generously spoon the mango salsa over the top. Garnish with additional cilantro and lime wedges for an added pop of color.

Keyword grilled chicken, healthy recipe, mango salsa