Serves 2
30 min
Grilled Chicken with Mango Key Lime Salsa
Recipe GLPRd0e5cef3d140d1
Tender grilled chicken breasts seasoned with warm spices and finished with a fresh, vibrant mango key lime salsa. The chicken is cooked over medium heat until juicy and tender, then sliced and topped with a zesty combination of diced mango, jalapeños, cilantro, and tangy key lime juice. This Mexican-inspired dish is naturally gluten-free, dairy-free, and compliant with paleo and Whole30 diets.
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Ingredients
2 boneless, skinless chicken breasts
2 teaspoons olive oil (for the chicken)
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/8 teaspoon salt (for the chicken)
1/4 teaspoon ground black pepper
3 key limes (for juicing the chicken)
1 ripe mango, peeled, pitted, and diced
2 tablespoons finely chopped red onion
2 jalapeño peppers, seeded and finely chopped
2 tablespoons fresh cilantro, chopped
4 key limes (for the salsa)
Salt to taste (for the salsa)
Directions
Preheat your grill to medium heat and lightly oil the grill grates to prevent sticking.
Place the chicken breasts on a clean plate. Drizzle with olive oil and use a brush to coat both sides evenly.
Season both sides of each chicken breast with cumin, granulated garlic, salt, and black pepper, distributing the spices evenly.
Squeeze the juice from 3 key limes over both sides of the chicken breasts, allowing the juice to coat the meat.
Place the seasoned chicken breasts on the hot grill, close the lid, and cook for 6 to 8 minutes without moving them.
Using tongs, carefully flip the chicken breasts. The meat should be slightly soft when gently pressed. Cook the other side for 6 to 8 minutes, or longer if the breasts are particularly thick.
Transfer the cooked chicken to a plate and cover tightly with foil. Allow it to rest for 5 minutes while you prepare the salsa.
To verify doneness, cut into the thickest part of one breast. The meat should be opaque white throughout with no pink. If any pink remains, return the chicken to the grill and cook until the internal temperature reaches 165°F.
While the chicken rests, prepare the salsa by combining the diced mango, chopped red onion, jalapeños, and cilantro in a small to medium bowl.
Squeeze the juice from 4 key limes into the salsa mixture and stir gently to combine all ingredients.
Taste the salsa and add salt as needed. If you prefer less heat, reduce the amount of jalapeño.
Slice the rested chicken breasts against the grain into widthwise strips. Arrange on serving plates and top generously with the mango key lime salsa. Serve while the chicken is still warm.
