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Grilled Chilean Chicken with Fresh Mango Salsa

Chicken breasts marinated in lime, garlic and pepper flakes topped with fresh mango salsa and a drizzle of cilantro oil. This was my prize winning recipe for Gold Kist Farms Chicken Recipe Contest.

Grilled Chilean Chicken with Fresh Mango Salsa

4 boneless, skinless chicken breasts halves

1/3 cup fresh lime juice
1 teaspoon fresh lime zest
2 cloves garlic, minced
1 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons oil

Fresh Mango Salsa
3 ripe mangos, peeled, pitted and diced
3 roma tomatoes, chopped
1 medium red onion, fine chopped
1 yellow chili pepper, seeded and minced
3 tablespoons fresh lime juice
1 tablespoon oil
1/8 teaspoon salt or to taste

Cilantro Oil
1 cup fresh cilantro leaves
1/3 cup oil

4 cups mixed baby greens

Place chicken breasts in a non-metallic bowl or resealable plastic bag. Whisk together marinade ingredients. Pour mixture over chicken, and cover or close bag. Marinate, chilled, 30 minutes or up to 2 hours, turning occasionally to coat.

Meanwhile, combine Fresh Mango Salsa ingredients in a medium bowl. Gently toss to mix, cover and refrigerate until ready to serve.

Place cilantro and oil in a food processor or blender with metal blade. Blend at high speed for 1 minute or until emulsified. Set aside.

Preheat charcoal or gas grill and lightly coat with oil or cooking spray. Remove chicken from marinade. Discard marinade. Place breasts on prepared grill over medium hot ash covered coals, or medium-high heat, 4 to 6 inches from source of heat. Grill about 7 minutes per side, turning once, or until chicken is no longer pink inside (160°F on meat thermometer).
To serve, place greens on serving platter or divide among individual serving plates and top with chicken. Spoon salsa over chicken and decoratively drizzle cilantro oil over chicken and plate. Serve any remaining salsa separately. Garnish with fresh lime slices if desired. 4 servings.

HINT/TIP: Salsa may be prepared several hours in advance, cover and refrigerate until ready to serve. Yellow chili pepper provides a medium heat. For a hotter salsa replace yellow chili pepper with any hot pepper from jalepeno chili pepper to habanero chili pepper (hottest) to taste for heat. To intensify the heat, include seeds in the salsa.

Similar Recipe: Coriander-Chile Chicken Salad with Honey Lime Vinaigrette


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