|Recipe from: foodiebaker|
Image Credit: Jasliine
Mango Salsa Chicken
“I usually won't use chicken breast in a dish as a main course as it's pretty dry and tough, however, I know the lime juice and ginger will help tenderize the meat so I still sticked with it.” Jasliine
2 chicken breasts
1/4 mango, mashed
1 garlic, minced
1/2 thumb ginger, grated
1 bird's eye chilli, snipped (omit if you don't like the heat)
1 tablespoon soy sauce
Juice of 1 key lime
3/4 mango, chopped
1/2 small red onion, finely chopped
1 large tomato, de-seeded and chopped
Juice of 1 to 2 key limes
Handful cilantro leaves, roughly chopped
Rinse and pat dry the chicken breasts with paper towel.
Using a sharp knife, split the chicken breasts into half to get a total of 4 thin slices.
Alternatively, cover them with a layer of baking parchment or cling film and pound them with a
mallet/rolling pin until they are of even thickness.
Combine the chicken with the rest of the ingredients and leave it to marinade for a couple of
hours, or overnight if desired.
While the chicken is marinating, combine the mango, onion, tomato and juice of 1 lime
Taste and add more lime juice if desired.
Stir in cilantro leaves.
Cover and refrigerate for at least 1 hour for the flavors to mingle and get friendly.
Back to the chicken:
Grill or pan-fry the chicken until cooked (discard the marinade).
Serve with salsa and rice.
You can use the normal lime instead of key lime. I will substitute the key limes with Tahitian lime
if I don't have key limes on hand. Tahitian limes are bigger so you will need lesser, but they are
When making the salsa, do chop the onion a little bit smaller than you normally do as red onion
is a bit spicier, but a lot more fragrant. You can substitute it with yellow onion if you can't find red onion.
I'm not a huge fan of Italian parsley, but I sure love coriander very much, so I added a bit more
than a handful. If you don't like coriander, regular parsley will work fine too.
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