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.
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.
Serve chicken over Coconut Rice with the salsa on top!
Notes
this chicken and salsa will keep for 3-4 days in the refrigerator
Nutrition Facts
Grilled Cilantro Lime Chicken and Mango Salsa
Amount Per Serving (1 g)
Calories 677Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 4g25%
Cholesterol 145mg48%
Sodium 780mg34%
Potassium 1200mg34%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 29g32%
Protein 51g102%
Vitamin A 1468IU29%
Vitamin C 63mg76%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.