Grilled Chicken with Mango Key Lime Salsa

Mango salsa is so colorful and bright, and perfect for a hot summer meal.

It has that sweet and spicy taste to it that goes great with seafood…or even grilled chicken.

Sometimes in the farmers market where I buy my fruits and veggies they have regular, and yellow mangos.

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 mangos are on sale then count me in for the ones with the best price.

Although I used key limes feel free to use regular limes instead.

Key limes have a more intense flavor than regular limes and I like to have them on hand for when I just need a spritz of lime in something.

I actually saw key limes sold by the pound in Walmart recently which ended up being a better price overall then the price I paid for them in a one-pound bag.

Mango salsa is super easy to make, only has fresh ingredients in it, and adds something just a bit different to fish or chicken.

Pico de Gallo another fresh salsa that’s really easy to make (you’ll for sure need some tortilla chips with this one).

Let’s check out the ingredients.

Boneless skinless chicken breasts, olive oil, ground cumin, garlic powder, salt, pepper, mango, key lime, red onion, jalapeno pepper, and cilantro

Here’s how to make it.

For the Chicken:

Preheat the barbecue on medium heat.

Lay 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.

On just the top side of the chicken, sprinkle the cumin.  Using a brush, spread the cumin over the top of the chicken.

Add the garlic powder,

and spread it on the chicken.

Add the salt,

and pepper.

Turn the chicken over and add the cumin…

…and garlic powder.  Spread over the chicken with a brush.

salt, and

pepper.

Squeeze the key lime juice on top of the chicken.

Place the chicken on a hot oiled grill and close the lid if you have one.

After about 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 about 6 to 8 minutes (if the pieces of chicken are large it may take longer).

When the chicken is completely cooked, transfer to a plate and cover tightly with foil.

Let rest while making the mango salsa. After it rests cut into one of the pieces to see if it’s done. 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, slice widthwise and top with mango key lime salsa.

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 should be added.

 

Serve on top of sliced chicken breast and enjoy.

Fried wonton quarters make a nice optional garnish…

….or just some cut key limes and a sprig of cilantro work well too.

More fresh salsa recipes:

Pineapple Salsa by Two Peas and Their Pod
Apple and Pomegranate Salsa by Closet Cooking
Peach Salsa by She Wears Many Hats