Wednesday, September 24, 2014

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin (or less to taste)
2 T Worcestershire sauce
Mango and red pepper salsa

  1. Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.
  2. Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.
  3. This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
  4. Serve hot, with mango salsa if desired. 
Notes: The source suggests this recipe for the mango salsa, but there are lots of others to try online. We used some that Brittany had previously made with a different recipe. Also see this page for suggestions on how to get nice, juicy grilled chicken breasts every time.

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