Hearts in Hawai'i

Grilled Chicken With Mango Salsa
9/12/2011

Ingredients:

  • 1 Tb canola oil
  • 1 tsp curry powder
  • 1 tsp sugar
  • 1/2 tsp coarsely ground black pepper
  • 1/8 tsp salt
  • 4-boneless chicken breast halves (6 oz ea.), rinsed, patted dry & flattened to 1/2 inch thickness
  • 1-lemon, cut into quarters

    Salsa:

  • 1-cup finely chopped mango
  • 2-3 Tb chopped fresh mint leaves
  • 1 tsp grated fresh ginger
  • 2 Tb finely chopped red onion
  • 1/2 tsp lemon zest
  • 1 Tb fresh lemon juice
  • 1 tsp canola oil

    Directions:

    1. Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinade for 15 minutes in refrigerator.

    2. Meanwhile, stir together salsa ingredients in small bowl

    3. Heat grill to medium-high heat. Add chicken, discarding any marinade. Cool chicken 4-6 minutes on each side or until no longer pink on inside and juices run clear.

    4. Transfer to a serving platter. Squeeze lemon juice over chicken and serve with salsa

    Nutrition per serving (4 servings per recipe): Calories: 225, Saturated fat: 1 gm, Sodium: 150 mg, Protein: 26 gm

    Note: We felt there was too much mint leaves and recommend cutting this down to 1 1/2 Tb.

    • Next: 9/13/2011--Grilled Teriyaki Sirloin

    Previous: 9/11/2011--9/11

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    last updated november 14, 2021