On my way home from work yesterday I noticed yellow leaves scattered across my neighbor’s lawn. Looking up, I could see their large elm beginning to change color. The mornings have been cooler lately — enough for a cardigan or a light jacket — so I know fall is on the way, but I’m not ready for it to arrive in full. Where did summer go?
We still have a few weeks of warm weather, so I’m determined to savor as many summery meals as possible before pumpkins take over the kitchen. One of my favorites right now is this barbecue chicken topped with fresh mango salsa, served alongside a salad of avocado, bacon, and goat cheese. While this recipe can be made any time of year, its bright, fresh flavors are especially welcome on a hot day. The tangy barbecue sauce contrasts beautifully with the sweet, juicy mango and the gentle heat from the jalapeño.
Barbecue Chicken with Fresh Mango Salsa
Ingredients
- 2 4- ounce boneless skinless chicken breasts, butterflied
- 4 Tbs barbecue sauce
- 1 mango cut into cubes
- 2 Tbs chopped red onion
- 1 jalapeno pepper minced
- ¼ cup fresh cilantro chopped
- Juice from 1 lime
Instructions
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Heat a grill or grill pan over high heat. Brush both sides of the butterflied chicken with about half of the barbecue sauce and set aside while the grill heats.
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Grill the chicken until cooked through, about 2 minutes per side. While cooking, baste with the remaining barbecue sauce. Remove the chicken and let it rest under foil or a lid for 5 minutes so the juices redistribute.
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To make the salsa, gently combine the mango, red onion, jalapeño, cilantro, and lime juice. Spoon the salsa over the rested chicken and serve immediately.
Calories from Fat 9