Prep:
15 min
|
Cook:
15 min
Cilantro-Lime Chicken with Mango Avocado Salsa
- Prep: 25 min
- Cook: 10 min
- Total: 35 min
- Servings: 6
Rated 5/5
based on 4 customer reviews
Recipe created by on Chelsea's Messy Apron behalf of Hidden Valley.
Ingredients (14)
Chicken Marinade
-
1½ lb. boneless, skinless chicken breasts
-
¾ cup + 3 tablespoons orange juice, separated
-
½ cup olive oil
-
1/3 cup + 3 tablespoons fresh lime juice, separated
-
1½ teaspoons lime zest, separated
-
1 tablespoon honey
-
1 teaspoon cumin
-
2½ tablespoons soy sauce
-
1 teaspoon minced garlic
-
½ cup coarsely chopped cilantro, separated
Mango Avocado Salsa
-
1 ripe mango
-
1 ripe avocado
-
¼ cup finely diced red onion
-
Steps (10)
-
Step 1Whisk 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.
-
Step 2Trim 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.
-
Step 3Place 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.
-
Step 4Lightly oil the grill grate and then place the marinated chicken (discard marinade in bag) on the grill.
-
Step 5Cook 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.
-
Step 6As you flip and cook the chicken, brush it generously with the reserved 1/2 cup marinade frequently.
Salsa
-
Step 1For 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.
-
Step 2When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4–5 minutes at medium-high heat.
-
Step 3Chop the grilled mango and avocado into small bite-sized pieces. Add to the salsa with the diced red onion.
-
Step 4
Drizzle the cilantro lime dressing over the chicken breasts and top with a generous few spoonfuls of the salsa. Enjoy immediately.
-
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(7 people made this)
Hidden Valley® Ranchology Rewards
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?
Join Now
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards