Served alongside a light and refreshing mango salsa, this grilled chicken makes a stand-out summer meal. Give it a try!
I could eat Mexican food every single night and be very, very happy. I love the bold flavors, the ease of preparation and the ability to customize it to everyone’s tastes. I have been making a version of this recipe for many years and love it even more every time I make it. In the winter, I broil it. But in summer, I fire up the grill.
Grilling is great solution for busy summer nights. You can marinate everything during the day and throw it on the grill when you are ready for dinner. Plus, the mango salsa tastes better the longer it sits.
Sometimes, I serve the chicken over a taco salad or melt some cheese over it. However you serve it, this dish is full of flavor and always pleases my family. And leftovers are amazing.
Start by making the marinade. Mix together lime juice, soy sauce, wine, olive oil, chili powder, cumin seed, coriander, garlic and honey.
Add chicken, turn a few times. Cover with plastic wrap, and let marinate in the fridge for one hour.
While the chicken is marinating, start on the salsa.
Mix together mango, red onion, red pepper, jalapeño and lime juice. Add salt to taste and cilantro.
Preheat the grill to medium heat. Cook the chicken for 8 to 10 minutes or until it is cooked through.
Grill the tortillas for about a minute or just until they are warm. Top chicken with salsa and avocado slices.
