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Grilled Chicken with Mango Salsa Recipe

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This vibrant Chicken with Mango Salsa recipe features juicy, spiced chicken breasts cooked to perfection and topped with a fresh, zesty mango salsa. Combining sweet mangoes with crisp red bell pepper, red onion, cilantro, and a touch of jalapeño, this dish is a perfect balance of flavors, making it an ideal choice for a light, healthy, and colorful meal that’s quick to prepare and sure to impress.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon chili powder (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Pinch of cayenne pepper (optional)

Mango Salsa

  • 2 ripe but firm mangoes, diced (½-inch cubes)
  • ½ red onion, finely diced (¼ cup)
  • 1 red bell pepper, finely diced (½ cup)
  • ½ cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely minced (optional)
  • Juice of 1 large lime (about 2 tablespoons)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • A tiny pinch of sugar (optional)

Instructions

  1. Prepare the Mango Salsa: Dice the mangoes, red onion, red bell pepper, cilantro, and minced jalapeño (if using). Combine all these ingredients in a medium bowl. Add the lime juice, sea salt, black pepper, and the optional pinch of sugar. Gently mix everything to combine well.
  2. Chill the Salsa: Cover the bowl with the mango salsa and refrigerate it for at least 15-20 minutes to allow the flavors to meld and intensify.
  3. Prep the Chicken: Pat the chicken breasts dry with paper towels. Pound the thicker parts of each breast to an even thickness between ¾ and 1 inch to ensure uniform cooking. In a small bowl, combine sea salt, black pepper, chili powder, garlic powder, onion powder, dried oregano, and cayenne pepper as your spice blend.
  4. Season the Chicken: Drizzle the chicken breasts with olive oil and rub them generously with the prepared spice blend on both sides. If time allows, let the seasoned chicken rest at room temperature for 10-15 minutes to enhance the flavor penetration.
  5. Cook the Chicken: Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Place the seasoned chicken breasts in the hot skillet, cooking in batches if necessary to avoid overcrowding. Sear the chicken undisturbed for 5-7 minutes until a deep golden-brown crust forms on the bottom side.
  6. Finish Cooking: Flip the chicken breasts over, reduce the heat to medium, and cook for an additional 6-8 minutes or until the internal temperature reaches 165°F (74°C), indicating they are safely cooked through. Then transfer the chicken to a cutting board.
  7. Rest the Chicken: Loosely tent the cooked chicken breasts with aluminum foil and let them rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, making it tender and moist.
  8. Slice and Serve: Slice the rested chicken breasts against the grain into ½-inch strips. Arrange the sliced chicken on plates and generously top with the chilled mango salsa. Garnish optionally with fresh cilantro sprigs, lime wedges, or avocado slices. Serve immediately while warm.

Notes

  • To ensure even cooking, pounding the chicken to an even thickness is essential.
  • Use ripe yet firm mangoes for the best texture in the salsa.
  • The optional chili powder, cayenne, and jalapeño add heat; omit them for a milder dish.
  • Letting the salsa chill helps meld the flavors but can be served immediately if needed.
  • Resting the chicken after cooking preserves juiciness and enhances tenderness.
  • Leftover chicken and salsa can be refrigerated separately and consumed within 2 days.

Find it online: https://mealsbykate.com/grilled-chicken-with-mango-salsa-recipe/