Grilled Chicken with Mango-Strawberry Salsa

Happy Monday!

I hope you are all well, I had a day full of recipe failures this morning! And NOT because I messed them up. They were just BAAADDD.

The first was a Strawberry-Mint Omelette, which sounds a little weird but sometimes the best recipes do! It was a combination of savouriness and sweetness that caused my taste buds to erupt in fits of rage and confusion. It was for lack of a better word, just gross. 

I thought a smoothie recipe would be a sure winner, but alas it was not. It called for the addition of a certain protein powder, but it tasted like I had just added a container of tums to my drink. 

Fortunately my lunch time/dinner recipe is a good one - chicken covered in mangos and strawberries! I love mangos, we often had them around the house when I was a kid, red ones, yellow ones - the small green ones are my favourite though! They are already a little sour, but lemon juice really pumps up the flavour, a little sprinkle of salt and you are good to go. Crazy delicious. 

My sister in law often brings mango salsa to BBQ's in the summer and was kind enough to share her recipe with me. I have made some alterations to it AND used it as a topper for my cilantro-lime grilled chicken. It was really good! Really fresh and perfect for summer. 

The great thing about the salsa is that it is really versatile! I added jalapeño's, and strawberries to the original recipe and took out the red onion and some of the red pepper jelly. It even works without the mangos if you prefer a strawberry-jalapeno recipe. Here is what you'll need. 

  • 2 ripe mangos, diced
  • 8-10 strawberries, hulled and sliced or diced
  • 1/2 red pepper, diced
  • 1 Jalapeño, diced fine
  • 1 tbsp Lime Juice
  • 1/2 cup cilantro
  • 1 tbsp Red Pepper Jelly

1. Chop ingredients, toss together in a bowl! Thats it!

You don't have to be super precise on this one either, it's really about your own preference.

Now for the chicken. You can add the marinade right before grilling, but it won't have the same depth of flavour. I would let it sit for 1 to 2 hours.

Here is what you'll need;

  • 1/2 cup cilantro
  • 1/2 small onion or 3 to 4 scallions
  • 1 tbsp lime juice
  • 1 teaspoon olive oil
  • salt and pepper

1. You want to start by pounding the chicken down so it's an even thickness all around - it will make the grilling much faster

2. Add all ingredients, roughly chopped into a food processor or blender and puree (you may have to scrape the sides down a few times). Set aside

3. Dry the chicken and sprinkle with a little bit of salt and pepper

4. Coat the chicken thoroughly with the puree'd mixture, cover with plastic wrap and put in fridge for 1-2 hours

5. Heat the BBQ to Medium-High and cook chicken for roughly 8-12 minutes on each side. (Note that every BBQ is different - Keep checking to make sure that the heat is not burning the chicken and use a thermometer, it should be 160 degrees when fully cooked)

 

This is seriously good! And actually pretty healthy as well. The leftover chicken makes great tacos or fajitas the next day, and you can drain the salsa and keep it, covered in the fridge (for about a day). It makes a great snack with some tortilla chips. 

Hope you enjoy!

Xo, 

Jany