Grilled Mango Lime Chicken And Arugula Salad
Ingredients
- 4 chicken breasts
- 1 ripe mango
- Zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 tablespoon coconut aminos
- 1 teaspoon hot sauce
- 1 tablespoon maple syrup or honey
- Pinch of salt
- Pinch of black pepper
- Arugula
Instructions
1. Combine the mango, lime zest, lime juice, olive oil, coconut aminos, hot sauce, maple syrup or honey, salt and black pepper in a blender. Blend on medium speed until smooth to prepare the marinade. Reserve 1/4 cup of the marinade in a glass container and refrigerate. It will be used to brush the chicken after grilling.
2. Place the chicken in a glass bowl and cover with the marinade. Cover the bowl and place it in the fridge for a minimum of 4 hours and a maximum of 8 hours.
3. Right before the chicken is done marinating, preheat the grill. Remove the chicken from the marinade and place it on the grill. Flip and cook on the other side. Make sure the chicken reaches an internal temperature of 165 degrees F.
4. Set the chicken on a cutting board or serving platter and allow it to rest for about five minutes. Right before serving, take the reserved ¼ cup of marinade out of the fridge and brush the chicken breasts, making sure to get both sides. Serve with an arugula salad. Enjoy!
(National Mango Board)
