Friday, April 17, 2009

Spiced Chicken with Mango Salsa

I had a dinner guest this week and wanted everything to be perfect. Just perfect. I scoured all of my best cookbooks, my favorite websites, and past issues of food magazines. I made up my mind, I made a grocery list, then I changed my mind...three times. I finally settled on this chicken with mango salsa and I'm so glad I did. I served it with roasted asparagus, cilantro coconut rice, and mango rum sorbet for dessert. It was easy and wonderful and my guest really liked it. And that makes me happy.

Spiced Chicken with Mango Salsa
spice mixture inspired by

1 TBSP chili powder

1 TBSP dark brown sugar
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried thyme
zest and juice of one lime

2 TBSP olive oil

4 boneless, skinless chicken breasts


1. Preheat outdoor grill or indoor grill pan over medium heat.

2. Put all ingredients in medium-sized bowl. Whisk to combine.

3. Put chicken in bowl with spice mixture. Turn to coat.

4. Grill chicken for 8 minutes on first side. Flip and grill 4-6 minutes more.

5. Top with mango salsa and serve.

Mango Salsa
adapted from Mary & Sarah Corpening, The Bride and Groom's First and Forever Cookbook


1-1 1/2 c. fresh mango, cut to a medium chop

3 TBSP red onion, diced

2 TBSP jalapeno, seeds removed and diced

3 TBSP fresh mint, diced

1 tsp. lime zest

1 1/2-2 TBSP fresh lime juice

1/2 tsp. salt, plus more to taste

black pepper, to taste (if desired)


1. Place all ingredients in a non-reactive bowl. Stir to combine.

2. Cover tightly with plastic wrap and allow to set at least one hour before serving. If being served in less than three hours of being made, the salsa does not need to be refrigerated.

One year ago: beef and cheese manicotti


wifeplzak said...

I love mango salsa! Looks like a great meal, and sounds like a great guy.

Joelen said...

Mango salsa is one of my faves - looks great!