Ingredients (14)
Chicken Marinade
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boneless, skinless chicken breasts 1½ lb.
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orange juice, separated ¾ cup + 3 tablespoons
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olive oil ½ cup
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fresh lime juice, separated 1/3 cup + 3 tablespoons
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lime zest, separated 1½ teaspoons
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honey 1 tablespoon
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cumin 1 teaspoon
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soy sauce 2½ tablespoons
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minced garlic 1 teaspoon
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coarsely chopped cilantro, separated ½ cup
Mango Avocado Salsa
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ripe mango 1
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ripe avocado 1
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finely diced red onion ¼ cup
Steps (10)
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1Whisk together all of the marinade ingredients: 3/4 cup orange juice, olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, cumin, soy sauce, garlic and 1/4 cup cilantro in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
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2Trim the chicken of fat and pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with marinade.
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3Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6–8 hours.
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4Lightly oil the grill grate and then place the marinated chicken (discard marinade in bag) on the grill.
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5Cook for 10–12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear and internal temperature is at 165°F.
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6As you flip and cook the chicken, brush it generously with the reserved 1/2 cup marinade frequently.
Salsa
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1For the salsa, take the remaining 3 tablespoons orange juice, remaining 3 tablespoons lime juice, remaining lime zest, and remaining 1/2 cup cilantro and toss together.
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2When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4–5 minutes at medium-high heat.
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3Chop the grilled mango and avocado into small bite-sized pieces. Add to the salsa with the diced red onion.
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4
Drizzle the cilantro lime dressing over the chicken breasts and top with a generous few spoonfuls of the salsa. Enjoy immediately.
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