Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

I really loved this marinade!

Cutting slits in the chicken before marinating not only helps the flavour get into the chicken, but it also helps the chicken cook evenly.

The salsa was also fabulous!

Coated in marinade. You can see the slits.

Make sure you get some marinade in there.

Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

Adapted from Kalyn's Kitchen

Makes 2 servings

Ingredients
For the Chicken

2 teaspoons oil
1 lime, juice and zest
1 teaspoon chili powder
1/2 teaspoon grated garlic (or minced)
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1 tablespoon Worcestershire sauce
2 skinless, boneless chicken breasts

For the Mango Salsa

1 mango, diced
1/4 cup diced red onion
1/2 cup diced sweet red bell pepper
2 tablespoons chopped parsley or cilantro
juice of 1 lime
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon hot sauce (I used Sriracha)

Directions

Cut slits in the chicken breast if desired, about 1/2 way through is fine. Mix all of the marinade ingredients together and coat the chicken with it. You can do this in a resealable container or a baggie. Refrigerate for several hours (mine was in for about 20 hours).
I cooked mine in a grill pan over medium high heat. About 8-10 minutes per side or until cooked through. You can use the barbecue, George Foreman Grill or just a regular pan. Serve with mango salsa.
For salsa, combine all the ingredients and refrigerate until ready to use.