Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

March 14, 2025

Peanut Butter Blossom Cookies

Peanut butter blossom cookies are probably one of my favourite cookies of all time. This recipe for peanut butter blossoms makes a soft cookie with just the right amount of chocolate from the Hershey’s Kisses. These easy to make cookies are perfect for Christmas or any other holiday. Peanut Butter Blossom Cookies Makes 42 Cookies Adapted from allrecipes.com Ingredients 1 cup shortening 1 cup smooth peanut butter 1 cup brown sugar 3/4 cup white sugar 2 large eggs 1/4 cup milk 2 teaspoons vanilla extract 3 1/2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 42 Hershey Kisses or Hugs, unwrapped White sugar for rolling Directions Preheat the oven to 375F and line some baking trays with parchment paper. Beat shortening, peanut butter, and sugars in a large bowl until well combined. Beat in vanilla and eggs until fluffy. Stir in flour, baking soda, and salt until combined. Scoop out walnut size balls of dough and roll between your hands to shape a ball...

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.