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.