Ingredients
The following ingredients have 4 Servings
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced or grated
- 3 tablespoons fresh thyme leaves
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper, more or less to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon all-spice
- zest and juice of 1 lime
- kosher salt and black pepper
- 1/2 cup extra virgin olive oil
- 1 small lemon, halved and seeded ((or 1/2 of a lemon))
- 1 shallot, halved
- 1 ripe mango, sliced in 1/2 inch slices
- 2 tablespoons apple cider vinegar
- 1 fresno or jalapeño pepper, seeded and chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- kosher salt
Instruction
- 1. In a gallon size zip top bag, combine the chicken, olive oil, garlic, thyme, paprika, cayenne, cinnamon, all-spice, lime zest, lime juice, and a large pinch of pepper and salt. Marinate for 10 minutes or up to overnight in the fridge.2. Set your grill, grill pan, or skillet to medium-high heat. 3. To make the salsa verde. In a medium bowl, toss the lemons, shallots, and half of the mango with a little olive oil. Place on the grill. Grill until slightly charred, about 2-3 minutes per side. Remove from the grill and let cool. Finely chop the lemon (peel and all) and shallots and add back to the bowl. Dice both the grilled and fresh mangos and add to the bowl. Then add the apple cider vinegar, jalapeño, basil, cilantro, and a pinch of salt. Add in the remaining olive oil. Stir to combine, taste and adjust salt as needed.4. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill. 5. Serve the chicken topped with the salsa verde.
