Grilled Chicken with Mango Salsa
A fresh, vibrant salsa is the perfect match for grilled chicken, and together they make an easy dinner for the spring/summer barbecue season. Use as much or as little chilli as you like. You can also roast the chicken breasts if you don’t have a barbecue.
Gently rub a little olive oil over the chicken breasts and season with salt and pepper.
Place skin side down on a hot grill or griddle and cook for 9 mins. When you turn the chicken breasts over, place the two halved limes flesh side down on the grill to caramelise. Cook the chicken breasts and the lime halves for a further 4 mins or until juices run clear.
Mix all salsa ingredients together in a bowl and rest
to one side.
To serve, simply squeeze the grilled limes over the chicken breasts and serve with the mango salsa.
4 free-range chicken breasts, skin on
1 Tbsp olive oil
For the salsa:
1-2 ripe mangos, chopped into 1cm cubes
1 bunch coriander, roughly chopped (if you don’t like coriander, use Italian parsley)
1 bunch of mint, roughly chopped
½-1 whole chilli, deseeded and finely sliced
1 small red onion (or ½ of one large), chopped lengthwise and finely sliced
Juice of a lime
2 extra limes, halved (optional)