Grilled Chicken with Mango Salsa
Yield: 4 servings
4 (5-ounce) boneless, skinless chicken breasts
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons honey
2 cups ripe mango, peeled and pitted
1/2 cup red pepper, cut into 1/2-inch dice
1 cup English cucumber, peeled and cut into 1/2-inch dice
1 tablespoon lime juice
1 tablespoon minced mint
1 tablespoon minced cilantro
1 tablespoon olive oil
2 tablespoons vegetable or canola oil
Kosher salt and freshly ground black pepper
To prepare marinade for the chicken: Place the chicken breasts into a shallow pan. In a medium bowl, use a whisk to combine the lemon and orange juices and honey. Pour the mixture over the chicken, cover and let stand at room temperature for at least 30 minutes to marinate. You may also marinate longer, in the refrigerator, up to 4 hours.
To prepare mango salsa: While the chicken is marinating, prepare the mango salsa by placing the mango, red pepper, cucumber, lime juice, mint, cilantro and oil into a large bowl and tossing until well combined. Taste and adjust seasoning with
To prepare chicken: Carefully remove the chicken from the marinade and place onto a plate. Pour the marinade to a medium saucepan and place on the stove over a medium-high heat. When the liquid is boiling, reduce the heat to medium and allow to cook until the sauce thickens, about 2 minutes. This sauce has now become a glaze to be used for basting the chicken during grilling.
To cook chicken: Prepare a medium charcoal fire, preheat a gas grill to medium or heat a large grill pan over medium heat. Using a silicone brush, carefully coat the grill plates with oil.
Lightly season the chicken with salt and pepper and when the grill plate is hot, using tongs, place on the grill and cook, turning the chicken over occasionally, and brushing with the glaze throughout, cook until cooked through or until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees, about 12 minutes. Transfer to a plate, tent with foil and leave to rest for 5 minutes.
To serve: Transfer the chicken to a warm plates, place the salsa on the top and serve immediately.
Noon Cooking - May 22, 2014