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–+ servings

Grilled Cilantro Lime Chicken and Mango Salsa

Servings: 4
Prep Time: 2 hours
Cook Time: 12 minutes
2 hours
Total Time: 12 minutes

Ingredients 

Chicken Marinade

  • 4 Chicken Breasts, boneless, skinless
  • 1 teaspoon Lime Zest
  • 3/4 Cup Orange Juice
  • 1/3 Cup Lime Juice
  • 1/2 Cup Canola Oil
  • 1 1/2 Tablespoons Honey
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 1/4 teaspoon Coriander
  • 2 Tablespoons Soy Sauce
  • 2 Cloves Garlic, minced
  • 1/2 Cup Cilantro, chopped

Salsa

  • 1 Cucumber, peeled, seeded and diced
  • 1 Large Mango,  peeled and diced
  • 1 Small Avocado, Diced
  • 1/2 Jalapeno, seeded and minced
  • 1/4 Cup Red Pepper, diced
  • 1/4 Cup Red Onion, diced
  • 1 1/2 Limes , Juiced
  • 1 Tablespoons Sugar
  • 1 Tablespoon White Vinegar
  • 1 Tablespoons Canola Oil
  • 1/3 Cup Cilantro, chopped

Coconut Rice

Instructions

For the Chicken

  • In a large ziploc, add all of the marinade ingredients. Seal and squish the bag to combine. Pour off 1/2 cup and reserve in the fridge. Open the bag and add chicken, squish to combine and seal. Place in the fridge for 30 minutes to 2 hours, flipping halfway through the marinating process. 
    4 Chicken Breasts, 1 teaspoon Lime Zest, 3/4 Cup Orange Juice, 1/3 Cup Lime Juice, 1/2 Cup Canola Oil, 1 1/2 Tablespoons Honey, 1 teaspoon Cumin, 1 teaspoon Chili powder, 1/4 teaspoon Coriander, 2 Tablespoons Soy Sauce, 1/2 Cup Cilantro, 2 Cloves Garlic
  • Remove the chicken from the fridge and oil the grates of a grill. Heat to high.
  • Remove the chicken from the marinade, discarding the extra. Using tongs, lay the chicken on the grill and after 1 minute lower to medium heat. Cook the chicken for 6 minutes, flip and cook for another 4-6 minutes or until a temperature of 165. Brush with remaining marinade. 

For the Salsa

  • Meanwhile, add all of the salsa ingredients to a bowl and stir to combine. Set aside in the fridge.
    1 Cucumber, 1 Large Mango, 1 Small Avocado, 1/2 Jalapeno, 1/4 Cup Red Pepper, 1/4 Cup Red Onion, 1 1/2 Limes, 1 Tablespoons Sugar, 1 Tablespoon White Vinegar, 1 Tablespoons Canola Oil, 1/3 Cup Cilantro
  • Serve chicken over Coconut Rice with the salsa on top!
    Coconut Rice

Notes

this chicken and salsa will keep for 3-4 days in the refrigerator

Nutrition

Serving: 1gCalories: 677kcalCarbohydrates: 33gProtein: 51gFat: 38gSaturated Fat: 4gCholesterol: 145mgSodium: 780mgPotassium: 1200mgFiber: 2gSugar: 29gVitamin A: 1468IUVitamin C: 63mgCalcium: 39mgIron: 2mg
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes
Cuisine: brazilian