Cilantro-Lime Chicken with a Mango Avocado Salsa

Cilantro-Lime Chicken with a Mango Avocado Salsa

More than usual, I actually have a case of the Sundays. A excellent amusing weekend is coming to a close and it’s making me very thankful that I scheduled myself on PTO Wednesday afternoon for a bit mom time. Weather pending, I’m grabbing my Kindle and heading to the seashore for a few hours. Fingers crossed the weather holds out. If it doesn’t, I’ll likely just live at paintings because being at home with the contractors on WEEK NINE of our THREE WEEK rest room maintenance just doesn’t sound attractive.

Can ya blame me? But, I do assume it’ll be worth the wait. Fingers crossed.

Yesterday was a JAM packed day of summer amusing, beginning with a boat apartment inside the morning. We cruised down Lake Michigan approximately four miles south of the pier to where our neighborhood seaside is and might I simply say how thankful it made me for the little seaside that we do have. The erosion of the bluff right here in St. Joseph, Michigan is scary. Land is just dropping into the water and attempts to restrict the harm have been futile, it seems.

Anyway…the boat became a blast and Piper LOVED going rapid. Shea cherished being inside the river and jumping off the lower back of the boat again and again and once more. The woman continues to like swimming and all matters water. Of route little sis hopped in at the amusing. We had Pandora synced with the boat’s Bluetooth and simply rocked out! A very amusing morning followed by using naps and an impromptu visit from my little brother, Uncle Bubbie.

We eventually headed out to the neighborhood teenagers honest that’s BIG STUFF in our neck of the woods. As a Chicago local, I am forever interested by the entire world of farm animals, show animals, honest meals…the whole bit. My little Piper fearlessly walked up to HUGE goats and fed them fistful after fistful of inexperienced stuff (hay?). She can also discover her calling with animals – we’ll see. The ladies then demolished large honest corn dogs and tasteless French fries while the grandparents, Mark, and I have been on ketchup harm manage. Mark and I sent the grandparents home with the children for baths and bed even as we headed out for a wholesome little dinner of salad and crab desserts with a pleasant, cold IPA at the river. Perfection.

Today is again to the grind – grocery shopping, lunches, laundry, and hockey. As I was making plans the weekly menu this morning, I hoped to run throughout some thing for the grill that piqued my interested. Problem is, I’m comparing the whole thing to this gem of a recipe and not anything made the cut. This marinade is superb and the Mango-Avocado Salsa makes this meal so very light and summer time-y. Big time flavor and exquisite colorings – it’s sure to thrill!

 

Ingredients

Marinade:

  • ¾ cup orange juice
  • 2 lbs boneless skinless chicken breasts, pounded to 1-inch thickness
  • 1 tsp lime zest
  • 1 Tbsp honey
  • 2 Tbsp low-sodium soy sauce
  • ¼ cup chopped cilantro
  • ½ cup extra-virgin olive oil
  • ⅓ cup freshly squeezed lime juice
  • 1 tsp cumin
  • 2 tsp minced garlic

 

Salsa:

  • 2 avocados, diced
  • 2 mangoes, diced
  • 1 Tbsp finely chopped jalapeno
  • 1 tsp extra-virgin olive oil
  • 2 Tbsp freshly squeezed lime juice
  • ½ tsp salt
  • ¼ cup finely diced red onion
  • 1 Tbsp orange juice
  • ½ tsp lime zest
  • ¼ cup chopped cilantro

 

Read Also: Mexican Street Tacos

 

Instructions

  1. Combine marinade elements, orange juice thru cilantro in a medium bowl and whisk properly. Remove ½ cup to a separate field to order for grilling. Add bird to closing marinade and flip bird to absolutely coat. Cover and refrigerate for 8 hours or overnight.
  2. Prepare grill grates through brushing with oil. Preheat grill to 450 ranges F. Once hot, upload fowl and prepare dinner eight-10 minutes, brushing with reserved marinade. Flip bird and cook an additional 5-7 mins or until cooked thru, brushing with ultimate reserved marinade.
  3. Meanwhile, integrate mango, avocado, onion, and jalapeno in a medium bowl. Top with orange juice, olive oil, lime zest, lime juice, and salt; lightly stir to mix.
  4. Serve 6 ounces of fowl with ¼ of the salsa.

Chef Angela

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