Friday, January 20, 2012

Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

I really loved this marinade! I took Kalyn's advice and made slits in the chicken before marinating. The salsa was also fabulous! I cut the recipe in half  for the marinade because I only wanted to marinate 2 chicken breasts but I made the full recipe of salsa. Kalyn's chicken looks more red and I think that's probably due to the chile powder she used.

Coated in marinade. You can see the slits.
Make sure you get some marinade in there.

2 servings

2 teaspoons canola oil
1 lime, juice and zest
1 teaspoon chile 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
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)

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.

Adapted from Kalyn's Kitchen.

Linking To
Recipe of the Week : Anything BBQ

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