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Citrus-Marinated Grilled Chicken Breasts with Mango Relish
Citrus-Marinated Grilled Chicken Breasts with Mango Relish
Oven grilling environment
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
Juice from 1 orange
Juice from 1⁄2 lemon
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
Mango Cucumber Relish (see below)
Mango Cucumber Relish
1 mango, peeled and diced 1⁄4 inch
1 small red bell pepper, diced 1⁄4 inch
1 English cucumber, unpeeled and diced 1⁄4 inch
1 small red onion, finely chopped
1 small jalapeño, finely chopped with ribs and seeds removed
1 tablespoon extra virgin olive oil
1⁄4 cup chopped fresh cilantro
1⁄4 cup fresh Key lime juice
Pinch of ground cumin
Salt to taste
Preparation
Rinse the chicken breasts with cold water and pat dry. Place between two sheets of plastic and
pound lightly to a uniform thickness of about 1⁄2 inch. Place chicken breasts in a shallow
bowl or ziplock bag with all remaining ingredients except Relish and mix well. Place in the
refrigerator to marinate for 1–2 hours. Remove from refrigerator 30 minutes before grilling,
leaving in marinade. Position hot coals forward in the oven to prepare for grilling. Oil a Mugnaini Tuscan Grill, set over coals, and heat for 5 minutes to heat well. Place chicken breasts on grill and cook
for 2 minutes on each side. Do not overcook. Remove, cover with foil, and let rest for 10 minutes
before slicing. To serve, thinly slice on the diagonal and top with the Mango Cucumber Relish.
Mango Cucumber Relish
Combine all ingredients except salt in a mixing
bowl and combine well. Add salt to taste.
Serves 4–6
NOTES:
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