Chicken With Mango, Tomato, And Kiwi Salsa

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This simple marinated grilled chicken served with a bracing salsa was one of the most popular recipes I taught in a series of cooking classes one summer. The tri-color salsa can be made several hours ahead so that all that is necessary at serving time is to fire the grill and quickly cook the chicken.

Ingredients

• 4   tablespoons fresh lime juice
• 4   tablespoons olive oil, plus extra for oiling grill rack
• Kosher salt
• ½  teaspoon ground cumin
• ½  teaspoon red pepper flakes
• 8   5- to 6-ounce boneless, skinless chicken breast halves, trimmed of excess fat, or 16 four-ounce skinless chicken thighs, trimmed of excess fat
• Mango, Tomato, and Kiwi Salsa

Directions

1. Three hours ahead, prepare marinade for chicken.
2. Combine lime juice, 4 tablespoons oil, ½ teaspoon salt, cumin, and red pepper flakes in a small bowl and whisk well.
3. Remove the small strip of meat called the fillet from the underside of each chicken breast and save for another use.
4. Place chicken in a shallow nonreactive pan and pour marinade over.
5. Cover and refrigerate, 2 to 3 hours, turning several times.
6. Oil a grill rack and arrange 4 to 5 inches from heat source.
7. Prepare grill for a hot fire (high temperature).
8. Remove chicken from marinade.
9. Grill until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side for breasts and slightly longer for thighs. (Internal temperature should be 170 degrees F for breasts and 180 degrees F for thighs.)
10. Arrange cooked chicken on a serving platter.
11. Season with salt, and garnish generously with Mango, Tomato, and Kiwi Salsa.
12. Pass any remaining salsa separately.

YIELD: SERVES 8