Description
Grilled Chicken with Mango Salsa
This Grilled Chicken with Mango Salsa is a simple and delicious recipe that’s perfect for a weeknight dinner. The chicken is grilled to perfection and the mango salsa adds a burst of flavor.
Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 mango, diced
1/2 red onion, diced
1/4 cup chopped cilantro
1/4 cup lime juice
1/2 teaspoon chili powder
Salt and pepper to taste
Instructions:
In a small bowl, combine olive oil, salt, pepper, garlic powder, and onion powder. Rub the mixture over the chicken breasts.
Grill the chicken breasts over medium heat for 5-7 minutes per side, or until cooked through.
In a separate bowl, combine mango, red onion, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
Serve the grilled chicken with the mango salsa.
Tips:
You can add other ingredients to the mango salsa, such as jalapenos, avocado, or pineapple.
Serve the chicken and salsa with your favorite sides, such as rice, quinoa, or grilled vegetables.
This recipe is perfect for meal prep! Make a big batch of mango salsa on the weekend and enjoy it throughout the week.
#ChickenDinner
Step-by-Step Guide
1. Prep the Chicken: Pat the chicken breasts dry with a paper towel. This helps the seasoning stick and promotes better browning. In a small bowl, mix the olive oil, salt, pepper, garlic powder, and onion powder into a paste. Rub this paste evenly over all sides of the chicken.
2. Make the Salsa: While the grill heats, prepare the salsa. Dice the mango and red onion into small, uniform pieces. Finely chop the cilantro. Combine mango, onion, and cilantro in a bowl. Add lime juice and chili powder. Gently toss, then season with salt and pepper to taste. Let it sit so the flavors meld.
3. Grill to Perfection: Preheat your grill to medium heat (about 375-400°F). Place the seasoned chicken breasts on the grill. Cook for 5-7 minutes without moving to get good grill marks. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F.
4. Rest and Serve: Transfer the grilled chicken to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken. Slice the chicken against the grain and top generously with the fresh mango salsa.
Serving Suggestions
This vibrant dish pairs beautifully with a variety of sides. For a light meal, serve it over a bed of mixed greens or with grilled asparagus. For something more substantial, cilantro-lime rice, coconut rice, or quinoa are excellent choices. The salsa also complements black beans or a simple corn salad perfectly.
How-to Summary
Season chicken breasts with a simple spice rub. Grill over medium heat until cooked through (165°F internal temperature). Separately, combine diced mango, red onion, cilantro, lime juice, and chili powder to create a fresh salsa. Let the grilled chicken rest before slicing and topping with the salsa.
Frequently Asked Questions
Can I use frozen mango? Yes, but thaw and drain it thoroughly first to prevent a watery salsa. Fresh mango is preferred for the best texture and flavor.
How do I know when the chicken is done? The most reliable method is using a meat thermometer. Insert it into the thickest part of the breast; it should read 165°F. The juices should also run clear.
Can I make this ahead of time? Absolutely. The salsa can be made 1-2 days in advance and stored in the fridge. The chicken can be seasoned and refrigerated for up to 24 hours before grilling.
What if I don’t have a grill? You can cook the chicken on a stovetop grill pan over medium-high heat, or bake it on a parchment-lined sheet at 400°F for 20-25 minutes.
How can I make the salsa spicier? Add finely diced jalapeño or serrano pepper (with seeds for more heat), or increase the amount of chili powder. A pinch of cayenne pepper also works well.
Common Mistakes to Avoid
- Not Preheating the Grill: A cold grill will cause the chicken to stick and cook unevenly.
- Skipping the Resting Time: Cutting into the chicken immediately releases all the flavorful juices, leading to dry meat.
- Over-mixing the Salsa: Stir gently to combine; aggressive mixing will bruise the mango and make the salsa mushy.
- Underseasoning: Don’t be shy with salt in both the chicken rub and the salsa, as it is crucial for bringing out all the flavors.
Conclusion
This Grilled Chicken with Mango Salsa is more than just a quick dinner; it’s a celebration of fresh, vibrant flavors. The simple, savory spice rub on the chicken perfectly balances the sweet, tangy, and slightly spicy salsa. It’s a versatile, healthy, and visually stunning dish that’s sure to become a regular in your meal rotation. Give it a try and enjoy a taste of summer any night of the week.