Ingredients and preparation
This vibrant and flavorful dish begins with a simple yet well-balanced marinade that enhances the natural juiciness of the chicken. The key is to allow enough time for the flavors to penetrate the meat, resulting in a tender and aromatic grilled chicken that pairs perfectly with the fresh mango salsa.
Ingredients for the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Preparation Steps:
- In a medium bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper until well combined.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor.
- Remove the chicken from the refrigerator about 15 minutes before grilling to allow it to come to room temperature. This helps ensure even cooking.
Grilling the chicken
Preheat your grill to medium-high heat, around 400°F (200°C), and lightly oil the grates to prevent sticking. Remove the marinated chicken breasts from the marinade, allowing any excess to drip off. Discard the used marinade.
Place the chicken breasts on the grill and cook for 5 to 6 minutes on the first side without moving them. This allows for a good sear and helps develop those classic grill marks. Flip the chicken and continue grilling for another 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the breast.
To enhance flavor and moisture, avoid pressing down on the chicken with a spatula while grilling, as this can squeeze out the juices. If flare-ups occur, move the chicken to a cooler part of the grill to prevent charring.
Once fully cooked, transfer the chicken to a clean plate and tent loosely with foil. Let it rest for 5 to 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful bite.
Making the mango salsa
To complement the smoky, savory notes of the grilled chicken, a bright and refreshing mango salsa adds the perfect balance of sweetness and acidity. This salsa is best prepared just before serving to preserve the vibrant colors and crisp textures of the ingredients.
Ingredients for the Mango Salsa:
- 2 ripe mangoes, peeled, pitted, and diced
- 1/2 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely minced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Preparation Steps:
- In a medium mixing bowl, combine the diced mangoes, red onion, red bell pepper, and jalapeño. Stir gently to mix the ingredients without mashing the mango.
- Add the chopped cilantro, lime juice, and olive oil. Toss everything together until evenly coated.
- Season with salt and freshly ground black pepper to taste. Adjust the lime juice or jalapeño if you prefer more acidity or heat.
- Let the salsa sit for 10 to 15 minutes at room temperature to allow the flavors to meld. If preparing ahead of time, cover and refrigerate, but bring to room temperature before serving for the best flavor.
This mango salsa not only adds a burst of tropical flavor but also a colorful presentation that elevates the entire dish. It pairs beautifully with the grilled chicken, offering a contrast in texture and a refreshing finish to each bite.