Description

Transport your senses to the sun-drenched shores of the Florida Keys with this vibrant and refreshing dish. Key West Grilled Chicken with Mango Salsa captures the essence of island life through a perfect balance of citrusy tang and tropical sweetness. Every bite delivers a smoky charred exterior and a juicy, tender center that melts in your mouth. This is more than just a meal; it is a postcard from the tropics served on a plate.

Ingredients

Scale

1.5 lbs Boneless, Skinless Chicken Breasts
1/4 cup Freshly Squeezed Lime Juice
2 tablespoons Raw Honey or Agave Nectar
2 tablespoons Low-Sodium Soy Sauce
3 cloves Fresh Minced Garlic
1/4 cup Extra Virgin Olive Oil
2 large Ripe Mangoes, diced
1/4 cup Red Onion, finely chopped
1/4 cup Fresh Cilantro, chopped
1 small Jalapeño Pepper, seeded and minced
Sea Salt and Black Pepper to taste

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Instructions

In a medium glass bowl, whisk together the lime juice, honey, soy sauce, minced garlic, and extra virgin olive oil. Reserve two tablespoons of this mixture to drizzle over the finished dish later
Place your chicken breasts between two sheets of parchment paper and lightly pound them to an even thickness. Place the chicken in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes
Combine the diced mango, red onion, cilantro, and jalapeño in a separate bowl. Squeeze a fresh lime over the mixture and season with a pinch of sea salt. Cover and chill in the refrigerator
Clean your grill grates and preheat to medium-high heat (about 400°F). Lightly oil the grates
Remove the chicken from the marinade and place it on the hot grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes
Top each grilled chicken breast with the chilled mango salsa. Drizzle the reserved marinade over the top and garnish with extra cilantro sprigs

Notes

To dice a mango easily, cut the 'cheeks' away from the pit and score the flesh in a grid pattern.

Do not leave the chicken in the marinade for more than 4 hours to avoid mushiness.

Take your marinated chicken out of the fridge about 15 minutes before grilling for even cooking.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with salsa
Calories: 345 kcal
Sugar: 16g
Sodium: 650 mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 38g
Cholesterol: 70 mg