Kenyan Grilled Chicken with Mango Salsa

Ingredients

• 4 boneless, skinless Chicken breasts
• 2 medium Mango
• 1/4 cup Red onion
• 1/4 cup Cilantro
• 2 tbsp Lime juice
• 3 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Chili powder
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. Add the 4 boneless, skinless chicken breasts to the bowl and turn to coat them evenly in the marinade. Cover the bowl and let the chicken marinate at room temperature for at least 15 minutes.
2. 2While the chicken is marinating, prepare the mango salsa. Peel and dice the 2 medium mangoes into 1/2-inch cubes. Finely dice the 1/4 cup of red onion. Chop the 1/4 cup of cilantro.
3. 3In a separate medium bowl, combine the diced mango, diced red onion, chopped cilantro, and 2 tablespoons of lime juice. Mix everything together gently until well combined. Set the mango salsa aside.
4. 4Preheat your grill to medium-high heat, aiming for a temperature between 400°F and 450°F (200°C to 230°C). Ensure the grill grates are clean.
5. 5Place the marinated chicken breasts on the preheated grill. Grill for 6 to 8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
6. 6Remove the grilled chicken from the grill and let it rest on a clean plate for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
7. 7Serve the rested grilled chicken breasts topped with the prepared mango salsa.

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