Mango Chicken

Definitely a good summer BBQ recipe! We have tried to do it inside, it is still really good, but not nearly as good as on the grill. If you are worried about the carcinogenic properties of your grill, broiling is a great substitute!

2 tsp (5 mL) grated lime rind
1/2 cup (50 mL) lime juice
4 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 tsp (10 mL) chili powder
1 tsp (2 mL) salt
1/2 tsp (1 mL) cayenne pepper
3 boneless skinless chicken breasts, 1 lb (500 g) total
2 tbsp (10 mL) really raw honey
2 mangoes
1 sweet red pepper
1 small red or sweet onion, cut into 1-inch (2.5-cm) chunks

1. In small bowl, whisk together lime rind and juice, oil, garlic, chili powder, salt and cayenne pepper.
2. Cut chicken into halves length ways and place in a bowl. Pour half of the marinade over top and toss to coat; let stand for 20 minutes. Stir honey into remaining marinade; set aside. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
3. Meanwhile, peal mango, and cut in large thick lengthy slices away from pit.
4. Core, seed and cut red pepper into 3/4-inch (2-cm) pieces. Do the same with the onion
5. Discard marinade used for chicken. Place chicken, mango, pepper, and onion on greased grill over medium-high heat; close lid and grill, turning and basting chicken once with remaining honey marinade until fruit is softened and chicken is no longer pink inside, about 8 minutes

Serve with Basic Brown Rice, Couscous, or Quinoa and a side salad with a vinaigrette.


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