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Chipotle-Honey Chicken with Mango Salsa
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Description
Chipotle, honey and garlic blend to create a saucy little marinade. Let your chicken soak in all that deliciousness for the next couple of hours. Cook it on your grill and then top it all off with tangy mango salsa. An easy, delicious end-of-summer meal.
Ingredients
- FOR THE CHICKEN:
- ½ cups Olive Oil
- 3 cloves Garlic, Minced
- 1 whole Canned Chipotle Pepper, Chopped (I Used GOYA)
- 2 Tablespoons Adobo Sauce, From The Can Of Peppers
- 2 Tablespoons Honey
- 1 teaspoon Cumin
- ½ teaspoons Red Chili Powder
- 2 pounds Boneless, Skinless Chicken Breasts
- FOR THE SALSA:
- 1 cup Mango, Diced
- ½ cups Purple Onion, Finely Chopped
- ¼ cups Chopped Cilantro
- 1 whole Jalapeno, Seeded And Finely Chopped
- ½ cups Strawberries, Diced
- 2 Tablespoons Lime Juice
- 1 pinch Sea Salt
Preparation
1. In a small bowl mix together olive oil, garlic, chipotle pepper, adobe sauce, honey and spices. Put chicken into a non-reactive bowl or a zip top bag. Pour marinade over the chicken and stir to coat the chicken. Put it into the refrigerator and let it marinate for 4 hours or more.
2. In a medium sized bowl combine the mango, onion, cilantro, jalapeno, and strawberries. Add lime juice. Salt to taste and mix to combine. You can make this ahead of time. Just cover and refrigerate until you are ready to serve. The flavor is actually a bit better if you let it sit.
3. Heat the grill to medium heat. Remove chicken from the marinade and put it onto the grill. Depending on the thickness of the chicken it will take at least 5 minutes per side before done. Baste chicken with marinade as it cooks, but don’t baste it for the last couple of minutes since the marinade has raw chicken juices in it.
4. Once chicken is cooked thoroughly remove it from the grill onto a platter. Serve chicken topped with mango salsa. Enjoy every last bite!
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