Grilled Chicken with Fresh Mango Salsa16 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 1 hr
“Everyone seems to love this easy but unusual blend of fresh mango and garlic, though it seems a strange combination. The salsa can be used on grilled fish as well! Be sure your mangos are ripe for best flavor.” - by Rimi
Original recipe yields 4 servings
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Rub chicken breast halves with salt and pepper. Place on the prepared grill. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm.
- Heat oil in a medium skillet over medium heat, and saute garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled chicken to serve.
Amount Per Serving (4 total)
- 233 cal
- 5.1 g
- 18.4 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I loved the recipe but I did modify it quite a bit. I marinated the chicken with balsamic vinegar, fresh ginger, cilantro, and a little olive oil. this made the chicken really juicy and tender after..." See more grilling. I also added some tomato to the salsa."
"This is one of the best recipes I've tried so far and one that I can't wait to make again. I marinated the chicken overnight in my own blend of OJ, lemon and lime juice with red onion, ginger, cilantr..." See moreo, garlic and jalapeno to compliment the mango salsa. I grilled the breasts on my barbeqque and they came out tender and very juicy and the mango salsa played off the flavors very well. Overall, a simple and easy way to serve otherwise a routine chicken dinner. "
"This was an excellent recipe! We used bone in chicken breasts and added red pepper flakes, a little brown sugar and EXTRA GINGER to the recipe. At least, I think it was extra ginger. The amount isn..." See more't really clear in the directions. We used the remaining salsa (it makes a lot!) on shrimp a couple days later. It was truly wonderful! Thanks, Rimi!"
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