Cilantro-Lime Chicken with Mango Avocado Salsa

Steps (10)

1. 1

   Whisk together all of the marinade ingredients: 3/4 cup orange juice, olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, cumin, soy sauce, garlic and 1/4 cup cilantro in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
2. 2

   Trim the chicken of fat and pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with marinade.
3. 3

   Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6–8 hours.
4. 4

   Lightly oil the grill grate and then place the marinated chicken (discard marinade in bag) on the grill.
5. 5

   Cook for 10–12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear and internal temperature is at 165°F.
6. 6

   As you flip and cook the chicken, brush it generously with the reserved 1/2 cup marinade frequently.

Salsa

1. 1

   For the salsa, take the remaining 3 tablespoons orange juice, remaining 3 tablespoons lime juice, remaining lime zest, and remaining 1/2 cup cilantro and toss together.
2. 2

   When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4–5 minutes at medium-high heat.
3. 3

   Chop the grilled mango and avocado into small bite-sized pieces. Add to the salsa with the diced red onion.
4. 4

   Drizzle the cilantro lime dressing over the chicken breasts and top with a generous few spoonfuls of the salsa. Enjoy immediately.