Mango Salsa Chicken

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

Ingredients:

Chicken:

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

Salsa:

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

Preparation:

Chicken:

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.

Salsa:

While the chicken is marinating, combine the mango, onion, tomato and juice of 1 lime 

together.

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.

Super Naggy:

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 

equally fragrant.

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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