Grilled Chicken Breasts with Mango Salsa
Submitted by litlk3
Grilled chicken breasts marinated in soy sauce, honey, lime, and cayenne, topped with fresh mango salsa and caper mayonnaise. Three components, one stunning summer plate.
YIELD
6 servingsPREP
25 minCOOK
8 minREADY
40 minThis is a three-part dish that looks like it came from a restaurant but grills in under 10 minutes. Chicken breasts soak in a soy-honey-lime marinade with a kick of cayenne, then hit the grill for just 3-4 minutes per side. The honey in the marinade caramelizes on the hot grates, giving the chicken a glossy, slightly charred exterior.
The mango salsa is where the fresh flavor lives. Diced mango, red onion, cucumber, bell peppers, and fresh lime juice sit together for 30 minutes so everything melds. That resting time lets the lime juice soften the raw onion bite and draw juices from the mango. The cucumber adds a cool crunch that plays against the warm chicken.
Slicing the breasts thick and fanning them on the plate before spooning the salsa on top turns a weeknight dinner into something worth photographing. A drizzle of the caper mayonnaise ties the sweet salsa and savory chicken together with a rich, briny ribbon.
Kitchen Tips
- Separate the tenderloins from the breasts before marinating. They cook faster and need only 2 minutes per side
- Score the mango by cutting a grid pattern into the flesh while still on the skin, then invert and slice the cubes free. Reserve any mushy pieces for smoothies
- If grilling, the honey will caramelize and darken the pan or grates. This is normal and cleans easily
- Let the salsa sit the full 30 minutes. Rushing it means flat, unblended flavors
Variations
- Swap mango for fresh peach or pineapple when mangoes aren’t in peak season
- Skip the homemade mayo and drizzle with a store-bought chipotle aioli for a smoky-spicy finish
- Add diced avocado to the salsa just before serving for a creamy contrast
Ingredients
Directions
Trim the chicken breast halves of all fat and gristle and separate the tenderloin.
Mix soy, oil, honey, lime juice, salt, and cayenne in a shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature or for several hours the refrigerator, turning several times.
Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side.
The chicken may also be sautéed over moderate heat in a skillet lightly filmed with oil.
The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.
Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along side.
Spoon the salsa over the top and drizzle with the mayonnaise.
MANGO SALSA Slice the mango flesh from each side of the pit.
One half at a time, make an inch cut just inside the skin, then score the flesh in ⅜ inch cubes.
Turn skin inside out and free the mango flesh with the knife.
Cut the cubes in inch dice, reserving any mushy pieces for some other use.
You should end up with about 1½ cups.
Combine mango with all remaining ingredients and let sit 30 minutes to blend flavor.
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