Welcome to the thirtieth Kitchen Diaries post!
Over the last few months, I’ve shared recipes, dinner party advice and side dish recommendations. It’s encouraged me to keep on top of one of my cooking resolutions this year, which is to try one new recipe a week.
To celebrate this occasion, last night I made a sweet mango salsa with grilled chipotle chicken (recipe below). Both simple and delicious, with a little sweet and a little heat, mango salsa is a nice change-up from the usual tomato based salsas.
I’m also sharing a handful of my favourite recipes broken down into advice, savoury and sweet categories. I hope you get a chance to make one of them.
Advice
Sweet
Savoury
Chipotle Lime Grilled Chicken with Mango Salsa
Ingredients
Chicken Marinade
3 tablespoons lime juice
1 1/2 tablespoons olive oil
1 chipotle chile in adobo sauce, finely chopped
2 tablespoons chopped cilantro
1 tablespoon honey
Kosher salt and fresh ground black pepper to taste
1 1/2 pounds boneless skinless chicken breasts
Mango Salsa
2 cups peeled and diced mangoes, (about one large or two small mangos)
3/4 cup chopped red bell pepper
1 medium avocado, diced
1/3 cup chopped red onions, rinsed in a sieve to remove harsh bite.
1/4 cup chopped fresh cilantro
3 Tbsp fresh lime juice
1 jalapeno or mild red chilli, seeded and diced
Salt, to taste
Method
In a bowl whisk together all of the ingredients for the chicken marinade. Pour the marinade into a freezer bag, add in the chicken breasts, press out all the air and seal the bag. Massage the marinade into the chicken then place it in the refrigerator for at least 2 hours or overnight.
Heat the grill to 200° C. Grill the chicken for 25 minutes, flipping halfway. Let the chicken rest for 5 minutes before slicing it.
While the chicken is cooking prepare the mango salsa. Combine all of the ingredients in a bowl and stir to combine. Taste for seasoning and serve on top of the chicken. Serve this with brown rice, in warm tortillas or on it’s own!