Cilantro-Lime Grilled Chicken with a Mango Avocado Salsa

Rated 5/5 based on 2 customer reviews
Recipe created by on Chelsea's Messy Apron behalf of Hidden Valley.
  • Prep: 25 min
  • Cook: 10 min
  • Total: 35 min
  • Servings: 6

Ingredients (14)

Chicken Marinade

  • 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
  • teaspoons lime zest, separated
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • tablespoons soy sauce
  • 1 teaspoon minced garlic
  • ½ cup coarsely chopped cilantro, separated

Mango Avocado Salsa

Steps (10)

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Lightly oil the grill grate and then place the marinated chicken (discard marinade in bag) on the grill.
  • Step 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.
  • Step 6
    As you flip and cook the chicken, brush it generously with the reserved 1/2 cup marinade frequently.

Salsa

  • Step 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.
  • Step 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.
  • Step 3
    Chop 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.

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Reviews
(2)

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Rated 5 out of 5 by from Fantastic! This grilled chicken and salsa recipe can't be beat. Try it any steamy summer night and you will agree!
Date published: 2017-08-15
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