Grilled Chicken With Mango Salsa

“Submitted for RSC#8: When I think of the Caribbean, the song Hot, Hot, Hot by Buster Poindexter comes to mind ........ but the food doesn't have to be hot. The chicken could also be cooked in the oven or on an indoor grill.The timing doesn't include marinading. Ole, Ole - Ole, Ole!!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all marinade ingredients in a small bowl & mix well.
  2. Trim any fat from breasts before placing them into a ziplock bag or plastic container; cover with marinade.
  3. Refrigerate for a minimum of 4 hours (and preferably overnight), turning occasionally to distribute the marinade.
  4. Remove breasts from the marinade & grill on medium heat for 5 to 6 minutes per side (depending on the size of the breasts) or until no longer pink inside.
  5. Meanwhile, place fruit/veggies into a medium sized bowl.
  6. Combine remaining ingredients in a small bowl & mix well; pour over fruit/veggies & stir.
  7. Serve the salsa on top of or beside the breasts.

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