Mango Marinated Chicken with Mango Salsa

Sometimes, when I have no ideas for dinner, I will go to the grocery store or farmer’s market and wander around looking for inspiration. Mango Chicken Salsa is one of those inspired dinners. I used a pre-made mango marinade that is pretty good.  Good enough that I marinated some pork chops in it last night. The Mango Salsa below is similar but slightly different from the Mango Salsa recipe found in Shrimp Soft Tacos with Mango Salsa. 

The inspiration

Salsa ingredients

 

 

 

 

 

 

 

 

 

As you see in the picture above right, the salsa ingredients are very few.  What is there makes a large batch, but there are plenty of ways to use what is leftover.  I sautéed some of it and broke a couple of eggs into the skillet and had an omelet.

 I had about 3 pounds of chicken breast (any chicken parts will be fine, you will just need to adjust the time on the grill).  Put the chicken into a resealable plastic bag and add about half (8 ounces) of the marinade.  Seal, shake and refrigerate for at least half an hour.  Take it out when you start-up your grill to relax before putting on the heat.  Grill over a hot fire (see Method Cooking for charcoal temps), at least 5 minutes each side.  Since the marinade is sweet, it will carmelize as it grills.  If it starts to smell charred, however, you’ve had it over the coals too long. 

Seared and Carmelized

Move the chicken to the side opposite the coals and cover the grill. 

The chicken was ready to come off of the grill a little over 20  minutes later. 

Perfectly cooked through and juicy

For the Mango Salsa:  4 medium sweet peppers, 1 red, 1 green, 1 yellow, 1 orange, all diced; 1 large mango, diced; 1/2 red onion, diced; 1 large garlic clove, minced or pressed; the juice of 2 limes.  In a large bowl, put diced peppers, mango and onion.  Add the garlic and mix thoroughly.  Juice the limes directly over the salsa and mix again.  My bowl has a lid, so I also gave it a few really good shakes.  If you prepare the salsa the morning before serving or even the day before, the peppers, onion and mango will soften up a bit and the flavors will meld a bit more than if you wait to prepare just before serving with the chicken.  I love super fresh, so I made the salsa while the chicken was marinating. 

Spoon the salsa on the chicken and enjoy! 

Fried or grilled potatoes  and steamed broccoli and/or carrots will round out this meal.  Sometime soon I need to post my method for potatoes on the grill.  I just looked through my blog and see that I have yet to do that!

Until next time, Grill, Baby, Grill!

First Grilling of 2013

Sausages on the Grill

It happened later than I would have liked, but weather and time always play a factor when grilling with charcoal or wood. It’s harder to maintain the heat when it’s cold! And the first grilling of 2013 took place Easter weekend, so it was a while ago.

Today’s post is not a recipe. Rather, it is a testimony. I am not overly fond of sausage. However, since the day looked good for grilling and I didn’t want burgers, I chose some yummy looking sausages at the butcher counter. There were fresh made brats and chicken sausages to choose from. I chose chicken with feta and spinach and chicken with feta and sundried tomatoes. Oh my gosh, they were so good! Nothing beats fresh.

Until next time, Grill, Baby, Grill!

PS:  This greeted me when I opened up the grill: 

Yuck!

I don’t even remember what it was that I cooked on the grill!  So, don’t forget to clean up your grill!  Happy Grilling, now that the season is finally here!!