Grilled Chicken Breasts with Mango Salsa
6chicken breasts, boneless halves
2 Tbspdark soy sauce
2 Tbspsalad oil
3.5 Tbspfresh lime juice
1/4 tspcayenne pepper
2mangoes, peeled, seeded, and coarsely chopped
1/2 cred onion, finely chopped
2green bell peppers, chopped
How to Make Grilled Chicken Breasts with Mango Salsa
- Cucumbers should be finely diced and unpeeled.
- Trim the chicken breast halves of all fat and gristle and separate the tenderloin.
- Mix soy, oil, honey, 2 tablespoons of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper in a shallow dish just large enough to hold the chicken in one close layer.
- Marinate the chicken in this mixture for 1 hour at room temperature or for several hours in the refrigerator, turning several times.
- Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side.
- The chicken may also be sauteed over moderate heat in a skillet lightly covered with oil.
- The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.
- Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along the side.
- MANGO SALSA; Slice the mango flesh from each side of the pit, one half at a time, make an inch cut just inside the skin, then score the flesh in 3/8-inch cubes.
- Turn skin inside out and free the mango flesh with the knife.
- Dice the cubes, reserving any mushy pieces for some other use. (You should end up with about 1 1/2 cups).
- Combine mango with cucumber, red onion, peppers, juice of 2 limes and 1/2 teaspoon of salt and let sit 30 minutes to blend flavor. (Note: 1 1/2 cups peach or papaya diced may be substituted for the mango).
- Basic caper mayonaise; Mix together 2 egg yolks, 1 1/2 tablespoons of lime juice and 1/2 teaspoons of salt.
- Spoon the salsa over the top and drizzle with the mayonnaise.