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.

Prep:
10
Cook:
15
Serves:
4

Ingredients

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

To serve:

2 extra limes, halved (optional)

Method

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