Bursting with flavor grilled chicken, smothered in sweet and spicy fresh mango salsa!
I’m in a terrible panic about Summer coming to a close.
I’m frantically trying to get all of my Summer bucket list items checked off. I haven’t been to a fair, or a rodeo, had a meal of tin-foil dinners, or taken a joy ride down a water slide.
And I’m grilling everything in sight.
Take this dish for example.
Green onions? Grilled.
I really wanted to grill the mangos but unfortunately I ran out of room . We are roughing it at the new house with a few make-shift things. Such as the grill.
It’s actually one of those tabletop camping stove barbecues. We borrowed it from my folks. Eventually we’d like to get a big fancy stainless steel grill of our own. I have big dreams for all of the things I’d like to grill on one of those babies.
But at the moment we are enjoying our little barbecue on loan. It chars like a dream. It’s just a little on the petite side.
Can you grill cilantro? I’ll probably try it eventually but for this dish I kept it cold and fresh. We’ve talked a bit about my cilantro-love before. You know I can’t live without it. And you know I believe there can never, ever be too much cilantro. So if you’re feel in it, add a few more sprigs of the beautiful stuff, you won’t be sorry.
If you want to make the salsa ahead, maybe even the night before, you can. I’d actually recommend it. The flavors will be able to mingle that much longer. Plus that’s one less step come dinner time.
This recipe was so so good. A keeper. It’s probably going to make my favorite-grilled-chicken-recipes list.
Grilled Mango Salsa Chicken
- 2 large mangoes, peeled and diced
- 2 medium jalapenos
- 1 bunch green onions
- 1/2 medium red onion, finely chopped
- 1/2 teaspoon salt
- juice of 1 lime
- 1/4 cup packed basil leaves, thinly sliced
- 1/4 teaspoon garlic powder
- pinch of cumin
- 1/3 cup roughly chopped cilantro
- 6 chicken breasts
- salt and pepper, to taste
- cayenne pepper
- garlic powder
- onion powder
- Light grill and set jalepenos and green onion on grill. Remove green onions after about 2-3 minutes. Finely chop top half of green onions. Set aside. Allow jalapenos to grill until charred and blistered. Remove from heat, carefully remove skin. Slice in half and remove the seeds, discard seeds. Finely chop jalapenos. Set aside. Lightly brush chicken with olive oil. Season both sides with salt, pepper, cayenne pepper, garlic powder, and onion powder to taste. Grill over medium heat about 10 minutes each side or until meat has slight char and centers are completey white when cut into. (Just use a sharp knife to cut into the center of one or two of the largest chicken breasts to check for color).
- While chicken is grilling, make the salsa. Add mangos, green onions, jalapenos, red onion and cilantro in a bowl and mix to combine. Stir in salt, lime juice, basil, garlic powder, and cumin. Refridgerate until ready to use.
- When ready to serve, top chicken breasts with mango salsa.