Moist grilled chicken with a “kick” topped with a sweet mango salsa – wow doesn’t that sound good? If you are having a crowd over, just double or triple the recipe, as this is a great “make ahead” meal served at room temperature. Another tip – make extra chicken to use another day for chicken quesadillas, chicken Caesar salad, or fajitas. Serve along with our rice pilaf recipe.
Grilled Chicken Breasts with Chili Rub and Mango Salsa
Servings: 6
Ingredients
- 4 large boneless chicken breasts cut in half lengthwise
Chili Rub
- 1 tsp dried oregano
- 1 Tbsp chili powder
- 1/2 tsp chipotle chili powder optional
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbsp olive oil
Mango Salsa
- 2 ripe mangoes peeled and diced
- 1 1/2 Tbsp minced shallots
- 2 tsp jalapeño peppers seeded and diced
- 2 Tbsp fresh lime juice
- zest of one lime
Instructions
- Place all rub ingredients, with exception of olive oil, in a small bowl.
- Coat the chicken breasts with the olive oil and sprinkle the breasts on all sides with the dry ingredient mixture.
- Cover and put in the refrigerator for at least 2 hours.
- In a medium bowl, mix salsa ingredients and refrigerate for at least an hour.
- Grill chicken until done and top with salsa.