Lime Grilled Chicken with Mango Salsa

  • Yield: 3 to 4 servings


Mango Salsa:
2-- mangoes, peeled, pitted and diced
1/2-- red bell pepper, seeded and diced
1/2cup fresh orange juice
-- juice of 2 limes
1/4cup fresh basil, minced
-- Salt
-- Freshly ground pepper
2tablespoons frozen orange juice concentrate, thawed
2tablespoons frozen limeade concentrate, thawed
-- Salt
-- Freshly ground pepper
4-- boneless, skinless chicken breast halves


  1. Mango Salsa:  Combine mangoes, bell pepper, orange juice, lime juice, and basil in a medium bowl.  Season with salt and pepper.  Cover and refrigerate 2 hours.
  2. Combine orange juice, limeade, salt, and pepper in a plastic bag.  Add chicken and marinate 2 hours in the refrigerator.
  3. Prepare grill.  Place rack about 3 inches from heat.  Grill chicken until brown and firm to the touch, about 7 minutes per side.  Top with Mango Salsa and serve.

Recipe reprinted with permission from the Junior League of Houston’s Stop and Smell the Rosemary (Junior League of Houston Inc., 1996).


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