Grilled Mango Pineapple Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 tablespoon honey
02 -
0.5 teaspoon freshly ground black pepper
03 -
1 teaspoon salt
04 -
1 teaspoon paprika
05 -
1 teaspoon ground cumin
06 -
2 tablespoons olive oil
07 -
4 boneless, skinless chicken breasts
→ For the Mango Pineapple Salsa
08 -
2 tablespoons fresh lime juice
09 -
2 tablespoons fresh cilantro, chopped
10 -
1 cup fresh pineapple, diced
11 -
1 ripe mango, diced
# Instructions:
01 -
Put your chicken on plates and spoon loads of that salsa right on top. Best eaten straight away while it's hot and fresh.
02 -
After grilling, move the chicken aside for about 3–5 minutes. This way, it keeps its juicy bite.
03 -
While the chicken's cooking, chop up your mango and pineapple into little cubes. Toss them in a bowl. Mix in cilantro and a squeeze of lime, then give it a gentle, light stir.
04 -
Set the seasoned chicken straight onto the hot grill. Let each side cook for 6 to 7 minutes, so you get those tasty marks and it hits 74°C inside.
05 -
Drizzle olive oil over each chicken breast, both sides. Sprinkle on cumin, paprika, salt, and pepper all over. Rub it in gently so every bit gets some flavor.
06 -
Set the chicken breasts on your cutting board. Trim off any extra fat you spot using your sharp knife.
07 -
Warm up your grill to a medium-high setting before you do anything else.
# Notes:
01 -
Let your chicken soak in olive oil, cumin, paprika, salt, pepper, and honey for half an hour before grilling for more flavor.
02 -
If you want it less sweet or use what you've got, swap honey out for agave or brown sugar.
03 -
For some kick, stir in a diced jalapeño to your mango pineapple salsa.
04 -
Get the grill nice and hot first. That makes sure your chicken doesn't stick and cooks nice and even.
05 -
Let the chicken sit a few minutes after grilling. This helps keep it soft and juicy when you slice or serve.