Mango Chicken Grill Dish (Print Version)
# Ingredients:
→ Chicken
01 -
3/4 cup lime juice
02 -
1½ pounds of boneless chicken breasts, thinly sliced without skin
03 -
½ teaspoon ground fresh black pepper
04 -
8 ounces mango-pineapple or Island-style salsa
05 -
¼ cup olive oil
→ Bell Peppers
06 -
1 large yellow pepper, chopped into strips ½-inch wide
07 -
½ teaspoon ground black pepper, fresh if possible
08 -
1 teaspoon kosher salt
09 -
2 tablespoons olive oil
→ Garnishes
10 -
Diced mango, ½ cup
11 -
2-4 tablespoons of fresh cilantro, only if desired
12 -
A third of a cup of small pineapple chunks
13 -
4 ounces of Island-style salsa
# Instructions:
01 -
Mix lime juice, chicken, salsa, olive oil, and pepper in a big plastic bag. Let it chill in the fridge for at least half an hour or up to a day.
02 -
Preheat grill to medium-high and grease grates lightly with oil.
03 -
Put sweet pepper strips in a grill basket, drizzle olive oil, toss to coat, and season with salt and pepper.
04 -
Cook chicken for about 4-5 mins each side with the lid shut until fully done. At the same time, stir peppers in the basket occasionally as they grill.
05 -
Lay chicken on a platter. Sprinkle with mango, pineapple, more salsa, and cilantro if you want.
# Notes:
01 -
You can defrost frozen mango and pineapple to use here.
02 -
Will stay fresh up to 5 days in the fridge.
03 -
You can freeze this for up to 4 months.