Grilled Chicken with Mango Key Lime Salsa

Name: Grilled Chicken with Mango Key Lime Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 boneless skinless chicken breasts; 1/4 teaspoon ground cumin; 1/4 teaspoon granulated garlic; 1/8 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons olive oil; 3 Key Limes (juiced); 1 mango (fruit removed from the seed, and chopped); 2 tablespoons chopped red onion; 2 jalapeno peppers (seeds removed and chopped); 2 tablespoons chopped cilantro; 4 Key Limes (juiced); 3 dashes salt (or salt to taste)

August 22, 2019 by Nancy

Takes all of 30 minutes to make.

This mango key lime salsa is sweet, savory and spicy.

Just perfect for serving over chicken, beef or fish.

It not only adds gorgeous color to a dish but it also adds another layer of wonderful flavor.

At the farmers-type market where I buy my fruits and veggies they generally have mangos that are the more common variety called “Tommy Atkins Mangos” (red with green and bright orange, or yellow accents), or yellow mangos called “Honey (Ataulfo) Mangos” (kidney shaped).

When the yellow mangos are available I’ll buy them because they’re generally about half the price of the regular ones.

And they have a wonderful flavor and texture that is perfect for salsa.

Unless of course the regular (Tommy Atkins) mangos are on sale then count me in for the ones with the best price.

The yellow Honey mangos are sweet, creamy and higher in both sugar and acid so they have a bit of a flavor boost when compared to the more mildly sweet Tommy Atkins mangos.

For more information on the various types of mangos and details about each one, heres a link to Mango.Org which is a helpful site to check out.

Although key limes are used in this recipe, feel free to use regular limes instead. The difference between the two is that key limes have a more intense flavor than regular limes.

This Mango Key Lime Salsa is super easy to make, adds lots of flavor and is so pretty when served with beef, fish or chicken.

Here’s another delicious fruit salsa you may like “Grilled Nectarine and Blueberry Salsa“.

And another popular salsa recipe here on CCC is Pico de Gallo (you’ll for sure need some tortilla chips with this one and tastes wonderful as a topping on Mexican food).

Let’s check out the ingredients.

For the Grilled Chicken – boneless skinless chicken breasts, olive oil, ground cumin, granulated garlic, salt and pepper

For the Mango Key Lime Salsa – mango, key lime, red onion, jalapeno pepper, and cilantro

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Grilled Chicken:

Preheat the barbecue grill on medium heat.

Preparing the Chicken for the Grill – Place the chicken on a large plate.

Drizzle half of the olive oil on the top side of the chicken…

…and spread it over the entire top of the chicken breast with a cooking brush.

Turn the chicken over and add the remaining olive oil to the other side of the chicken.

Top each side of the chicken with the spices…ground cumin,

granulated garlic…

…salt and pepper.

Use a cooking brush to spread the spices evenly on the chicken.

Next,

Turn the chicken over and add the spices to the other side.

…cumin, granulated garlic, salt and pepper.

Using a cooking brush, spread the spices evenly on the chicken.

Squeeze key lime juice on top of the chicken.

Grilling the Chicken – Place the chicken on a hot oiled grill and close the lid.

After 6 to 8 minutes, turn the chicken.

When you press the chicken with tongs it should be slightly soft.

Cook on the other side for 6 to 8 minutes (if the pieces of chicken are large it may take longer).

When the chicken is completely cooked, transfer it to a plate and…

…cover tightly with foil. Let it rest for 5 minutes while making the mango salsa.

After it rests test for doneness by cutting into a thick part of the chicken.

It should be white and juicy with no pink color. If it’s still pink, return it to the grill and cook until done.

Just before serving, cut the chicken (against the grain) into widthwise slices. Top with mango key lime salsa and serve while warm.

For the Mango Key Lime Salsa:

Chop the mango,

add it to a small to medium size bowl.

Remove the seeds from the jalapeno and chop.

Then add to the bowl.

If you don’t like too much heat, or if your jalapenos are particularly hot, an option may be to reduce the quantity of jalapenos to your liking.

Chop the red onion,

and add it to the bowl.

Add the chopped cilantro…

…salt…

…and key lime juice to the bowl.

Stir together.

Then…

…give it a quick taste to see if more salt is needed.

Serve on top of the warm sliced chicken breast.

Garnish with wedges of key lime and, or sprigs of cilantro.

Next, time to eat.

Thank you so much for stopping by CCC!

More Fresh Salsa Recipes You May Like:

Pineapple Salsa from Two Peas and Their Pod

Apple and Pomegranate Salsa from Closet Cooking

Peach Salsa from She Wears Many Hats

Grilled Nectarine and Blueberry Salsa from Coupon Clipping Cook

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