Saturday, May 5, 2012

Mango Orange Salsa with Grilled Chicken

Salsa lovers rejoice!  It is MANGO season.  Stock up and process away!

My husband, Jon, is a big fan of the mango.  I purchased a few mango's at the grocery store with the intent of letting him enjoy it as a snack.  A week went by and I decided to turn it salsa instead.

If you're looking for a creative way to serve chicken... this is the perfect recipe for you.  Serve the salsa over chicken or enjoy as an appetizer with corn tortilla chips.  I hope that you enjoy this as much as we did.

Marinade time = 15 minutes
Prep time = 10 minutes
Cook time = 15 minutes

Gluten-Free Garlic Tamari Marinade
- 2 TBSP of gluten-free Tamari soy sauce
- 1/4 TBSP Garlic powder
- 1/2 TBSP dried basil
- Salt and pepper

Mara's Mango Orange Salsa
- 2 Mango's, diced or chopped
- Juice of 1 orange
- 1/2 TBSP dried cilantro (or increase if using fresh)
- One half green pepper, diced
- One half sweet onion, diced
- 1/4 TBSP sugar
- Cayenne pepper to taste (Optional)
- Salt and pepper

Add 4 chicken breasts to a plastic bag or shallow pan.  Mix the marinade in a separate bowl and then apply to the bag or pan.  Set in your refrigerator to soak in the flavors for 15 minutes.

While the chicken is marinading, prepare the mango salsa.  You have the option to use a food processor or finely chop the ingredients.  If you are using a processor, roughly chop the mango, pepper and onion.  Add to the food processor with other ingredients and blend to your preferred consistency.  Add cayenne pepper to your preferred spiciness.  Continue to taste the salsa until it's just right.  It's also optional to add a light drizzle of oil to smooth out the consistency of the salsa if you prefer.

After 15 minutes, cook the marinaded chicken breasts over medium-high heat on the grill.  Once the chicken is juicy and tender... serve over a bed of jasmine rice and top with mango salsa.

Your taste buds will be craving more of this dish!  Enjoy.

We could all use a hint of time!
Copyright 2012 Hint of Thyme.  All rights reserved.

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