Main Ingredients:
- 1.5 pounds boneless skinless chicken breasts
- 3/4 cup + 1 tablespoon freshly squeezed orange juice, divided
- 1/2 cup + 1 teaspoon olive oil, divided
- 1/3 cup + 2 tablespoons freshly squeezed lime juice, divided
- 1 and 1/2 teaspoons lime zest, divided
- 1 tablespoon honey
- 1 teaspoon + 1/4 teaspoon cumin, divided
- 2 and 1/2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1/2 cup coarsely chopped cilantro, divided
Ingredients for Salsa (optional):
- 1 ripe mango
- 1 ripe avocado
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped red pepper
- 1 tablespoon finely chopped jalapeño, optional
- Fine sea salt and freshly cracked pepper
Directions:
- Trim the chicken of fat. Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in a resealable bag.
- MARINADE: Whisk together all of the marinade ingredients in a medium-sized bowl: 3/4 cup orange juice, 1/2 cup olive oil, 1 teaspoon lime zest, 1/3 cup lime juice, honey, 1 teaspoon each cumin, soy sauce, garlic, and 1/4 cup chopped cilantro. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Before pouring marinade onto chicken, reserve about 1/2 cup of marinade and set aside. Pour the remaining marinade into the resealable bag with chicken. Refrigerate for at least 30 minutes, making sure to flip the bag halfway through. I recommend marinating for 2-8 hours. Remove chicken from refrigeration about 30 minutes before grilling. *While chicken is marinating, see "mango salsa" steps below to complete ahead of time.
- COOK CHICKEN: 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 (medium-high heat--around 400 degrees). Discard leftover marinade.
- Grill for 5-6 minutes. Flip chicken and brush it generously with the reserved 1/2 cup marinade. Grill for another 5-6 minutes or until chicken juices run clear and internal temperature is at 165 degrees.
- 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.
- Chop the mango and avocado into bite-sized pieces. Add to the salsa, along with the finely chopped red onion, red pepper, and jalapeño. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin and stir to mix.
- ASSEMBLY: Serve grilled chicken over a bed of cilantro-lime rice or quinoa and add spoonfuls of the salsa on top. Also super yummy in a taco. Enjoy immediately!
*www.chelseasmessyapron.com