Santa Fe Grilled Chicken with Mango Salsa

By BearForce

Ingredients

• Mango Salsa:
• 4 boneless skinless chicken breasts
• 1/3 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup white wine
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 2 teaspoons cumin seed
• 2 teaspoons ground coriander
• 6 cloves garlic, finely chopped
• 1 tablespoon honey
• 1 mango, seed removed, peeled and diced
• 1/2 medium red onion, diced
• 1/2 medium red bell pepper, diced
• 1 small jalapeño chile, finely chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon salt
• 8 soft white or yellow corn tortillas (6 inch)
• 1 avocado, pitted, peeled and thinly sliced

Details

Servings 4
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Place chicken in shallow glass or plastic dish or resealable food-storage plastic bag. In small bowl, mix 1/3 cup lime juice, the soy sauce, wine, oil, chili powder, cumin seed, coriander, garlic and honey. Pour over chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.

2 Meanwhile, in small bowl, mix all salsa ingredients. Set aside.

3 Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add tortillas to grill for 1 minute or until heated through.

4 Remove chicken from grill to cutting board; cut into thin slices. Place 2 tortillas on each serving plate; top with chicken, mango salsa and avocado.

This chicken is also great served on a taco salad.

If you don’t have a grill (or the weather isn’t cooperating!), you can bake the chicken at 400°F for 25 minutes.