(Serves 4-6)
Ingredients
Chicken Marinade:
- 2 ½ pounds boneless skinless chicken breasts (can also use thighs)
- ¾ cup freshly squeezed orange juice
- ½ cup olive oil
- ⅓ cup freshly squeezed lime juice
- 1 tsp lime zest
- 1 tbsp honey
- 1 tsp cumin
- 2 ½ tablespoons soy sauce
- 2 teaspoons minced garlic
- ¼ cup chopped cilantro
Mango Salsa:
- 1 ripe mango (my recipe also calls for 1 cup of avocado but you can replace that with another fruit or leave it out all together)
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- ½ of a large jalapeno, finely chopped
- ½ tsp lime zest
- ¼ tsp cumin
- ¼-½ tsp red pepper flakes
- 2 tbsp fresh lime juice
- 1 tbsp freshly squeezed orange juice
- 1 tsp olive oil
- Sea salt, to taste
Instructions:
- Marinade: Whisk together all of these marinade ingredients in a medium-sized bowl: ¾ cup orange juice, ½ cup olive oil, ⅓ cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon of cumin, 1 teaspoon of soy sauce, 1 teaspoon of garlic, and 1/4 cup cilantro. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Reserve about ½ cup of marinade, and pour the rest into a large resealable bag.
- Prepare Chicken: Remove fat from chicken. Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Refrigerate for at least 30 minutes, making sure to flip the bag halfway through. I recommend marinating for 2-8 hours.
- Cook Chicken: Lightly oil the grill grate or grill ridges on a grill pan (or add 1 tablespoon of oil to a skillet and then place the marinated chicken in the pan and cook until done.) Discard leftover marinade from marinated chicken bag.
- Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 165°F. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.
- Mango Salsa: Take 1 tablespoon orange juice, 1 teaspoon olive oil, 2 tablespoons lime juice, ½ teaspoon lime zest, and ¼ cup cilantro and toss together.
- Chop the mango into bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper flakes, and jalapeño. Season the salsa to taste with salt, and remaining 1/4 teaspoon cumin and stir to mix.
- Assembly: Serve grilled chicken over a bed of cilantro-lime brown rice or quinoa (if desired) and add scoops of salsa on top.