Mango Chicken Dinner

Ingredients

• 1.5 pounds (4 breasts) chicken breasts (or thighs)
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice + 1 tsp zest (2 limes, one half-zested)
• 1 teaspoon honey
• 2.5 teaspoons minced garlic
• 1.5 teaspoons paprika
• 1/2 teaspoon chili powder
• 2 teaspoons ground cumin
• 2 ripe mangos, diced
• 1 tablespoon diced jalapeno (optional)
• 1/2 diced red onion
• 1/3 cup loosely packed fresh cilantro, finely chopped (appx. 1/2-bunch)
• 1 tablespoon freshly squeezed lime juice (half a lime-worth)
• 1/8 teaspoon ground cumin
• Fine sea salt and freshly cracked pepper (appx 1/2 tsp each)
• 1 large ripe avocado, chopped or thinly sliced (optional)
• Optional: additional fresh lime wedges for serving

Directions

1. 01

   Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Pound breasts to even thickness. Place the prepared chicken in a large ziplock bag and set aside.

2. 02

   In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced garlic, paprika, chili powder, cumin, and salt + pepper. Once well combined, remove 3 tablespoons of the mixture and reserve in the fridge for later.

3. 03

   Add the rest of the marinade to the bag with the chicken. Seal the bag and knead with your hands to ensure the chicken is well coated. Refrigerate and marinate for at least 30 minutes and no longer than 6 hours (the acid from the lime begins to "cook" the chicken).

4. 04

   Preheat a grill to 400°F and oil the grill grates.

5. 05

   Remove the chicken from the marinade, discarding the remaining marinade. Grill, turning once halfway through, about 4-6 minutes per side, until the thickest part registers 165°F and juices run clear. Baste with the reserved marinade as you grill and after flipping. Transfer to a plate, cover with foil, and rest a few minutes before slicing thinly or chopping into bite-sized pieces.

6. 06

   Cube the chicken and marinate it instead of using whole pieces.

7. 07

   Follow the same marinade steps above.

8. 08

   Preheat the oven to 425°F.

9. 09

   Cook the chicken for 13-15 minutes, flipping halfway through.

10. 10

    Dice the mango, dice the jalapeno, dice the red onion, and finely chop the cilantro. Toss everything together in a large bowl with the freshly squeezed lime juice, cumin, salt, and pepper to taste. Gently toss, taste, and adjust seasoning if needed. Serve spooned generously over the grilled chicken, with the avocado sliced or chopped alongside, and fresh lime wedges for squeezing over everything.

Notes

• Coconut rice using basmati, with added lemon juice and cilantro.