METHODS
Marinade: Whisk
together all of the marinade ingredients: 3/4 cup orange juice, 1/2 cup
olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon
cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl.
Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4
teaspoon pepper). Remove about 1/2 cup of marinade, and pour the rest
into a large resealable bag.
Trim
the chicken of fat. Pound the breasts to even thickness or slice in
half to get evenly sized breasts and place in the bag with the rest of
the marinade. Place in the fridge for at least 30 minutes making sure to
flip the bag halfway through the time it is in the fridge. I recommend
marinating for 2-8 hours.
Cook
Chicken: The instructions below are to grill the chicken. To see other
methods of cooking chicken, read right above this recipe card. Lightly
oil the grill grate or grill ridges on a grill pan or add 1 tablespoon
oil to a skillet and then place the marinated chicken on the grill.
Discard leftover marinade.
Grill
for 10-12 minutes or until chicken juices run clear and internal
temperature is at 165 degrees F. Flip the chicken halfway and brush it
generously with the reserved 1/2 cup marinade.
Mango salsa: Take
the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive
oil, 2 tablespoons lime juice, remaining lime zest, and remaining 1/4
cup cilantro and toss together.
(OPTIONAL:
When grilling the chicken, also grill the mango. Brush with oil and
grill on one side for about 4-5 minutes at medium-high heat.)
Chop
the mango and avocado into small bite-sized pieces. Add to the salsa
along with the finely chopped red onion, red pepper, and jalapeno.
Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon
cumin. Toss together.
Assembly : Serve
grilled chicken over a bed of cilantro lime rice or quinoa (if desired
-- see recipe notes) and add spoonfuls of the salsa to top. Enjoy
immediately!
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