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Kalyn's Kitchen

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

Yesterday I shared the recipe for this Mango Salsa with Red Bell Pepper, and I promised I’d be right back to show what I served it with. I’ve always been fond of creating my own recipes, and this recipe is one I made up more than ten years ago. Since then I tried Grilled Fusion Chicken from Sunset magazine, which had similar ingredients, but the end result was quite different. This chicken has a very pronounced lime and chile flavor, which I thought was a perfect match for the fruity salsa. If you’re not that much of a fan of lime, you might like the Grilled Fusion Chicken with the salsa instead.

When I’m marinating boneless-skinless chicken breasts, I like to cut small slits crosswise down the chicken which helps the marinade to penetrate. I think it also gives a finished look to the cooked chicken, especially with a dark-colored marinade like this which doesn’t let the grill marks show as much as lighter preparations.

I marinated this chicken all day, inside a ziploc bag in the refrigerator. If you’re rushed for time, even a few hours of marinating will give the chicken a lot of flavor. Marinades with oil will keep the chicken from drying out on the grill. This chicken was moist and really delicious!

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
(Makes 4 servings, recipe created by Kalyn many years ago.)

4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder (I use Ancho Chile powder from Penzeys)
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin (or less if you’re not that fond of cumin)
2 T Worcestershire sauce

(Click for step-by-step photos of how to make grilled chicken breasts.)

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Serve hot, with Mango Salsa with Red Bell Peppers if desired.

South Beach Suggestions:
This chicken alone is a perfect main course dish for any phase of the South Beach Diet, but if served with the Mango Salsa, it would be phase two or three. Serve with something like Grilled Zucchini or Grilled Mushrooms, and maybe some Georgette’s Really Lemony Greek Pilafi if you’re cooking for phase two or three. I think guacamole would also be a great flavor to pair with this recipe.

More Grilled Chicken to Try:
Very Greek Grilled Chicken
Grilled Chicken Sanpete Kabobs
Rosemary Mustard Grilled Chicken
Grilled Chicken with Balsamic Vinegar
Curried Chicken on the Grill with Cilantro Chutney
Grilled Curried Chicken Skewers with Spicy Peanut Sauce

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    21 Comments on “Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa”

  1. I marinated it last night and made it for dinner tonight. I loved it! My kids did too. The salsa was also delicious but I used parsley instead of cilantro.