Health & Wellness

Recipe: Grilled Chicken with Mango Cucumber Salsa

Ingredients

• 1 pound skinless, boneless chicken breast

Marinade

• 2 Tablespoons garlic, minced (4-6 cloves)

• ¼ cup mint and cilantro, minced

• 2 teaspoons curry powder

• ¾ teaspoon kosher salt 

• ½ teaspoon black pepper

• ¼ cup olive oil 

Salsa

• 1 mango, peeled and diced

• ½ cup cucumber, seeded and diced

• ½ cup yellow bell pepper, diced

• 1 small red onion, chopped

• 1 jalapeño pepper, seeded and diced

• 2 garlic cloves, minced

• 2 large tomatoes, seeded, chopped

• 1½ teaspoons each: lime zest and lime juice

 

Instructions

1. Place chicken in a resealable plastic bag. Using a meat mallet or rolling pin, gently pound the chicken starting from the center and working your way out toward the edges until it is about ½- to ¾-inch thick.

2. Mix marinade ingredients, and marinate chicken for at least three hours or overnight.  

3. For the salsa, mix all ingredients in a bowl. Set aside for 20 minutes to allow flavors to meld. 

4. When the chicken is done marinating, preheat the grill to medium-high heat, about 375°F to 450°F (190°C to 232°C). Remove chicken from marinade, discarding leftover marinade. Grill chicken for 3-6 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F. 

5. Allow chicken to rest for 5 minutes. Serve with salsa.