When the heat picks up, the grill goes to work. We are deep into fresh garden peas and Swiss chard these days, so an easy grilled chicken dish went well last evening. To boot, there are mangoes galore in the market right now. An easy salsa and a sweet marinade on sliced boneless chicken breasts made for an easy meal.
I got the mango salsa recipe off Mary's website One Perfect Bite . Just hit the link for a fast and easy fix. I marinated three boneless chicken breasts in the following marinade. They sat in the fridge covered and chilling all afternoon. Then, they were grilled for three minutes per side on our hot gas grill that had been lowered to its lowest setting as soon as they hit the hot metal. Notice I didn't move them one bit until I turned them. Nice grill marks ... huh?
The leftovers will make wonderful sandwiches for leftover lunch tomorrow ...
Marinated Chicken Breasts
3 boneless chicken breasts, sliced length-wise into three quarter inch slabs
4 tbsp. bottled duck sauce (Asian apricot dipping sauce)
2 tsp. sesame oil
1 heaping tsp. Thai garlic chili paste
juice of half a lime
2 tbsp. peanut oil or canola oil
Place the sliced chicken pieces in a shallow glass pan. Combine the other ingredients in a bowl and whisk to make a smooth sauce. Pour over the chicken and work it all over all the pieces (I used my fingers). Cover snuggly and refrigerate for a few hours.
Heat a gas or charcoal grill until it is very hot. Place the chicken pieces on the bias so that they get nice grill marks and don't fall between the grill grid. Lower the heat to the lowest setting, put the top down and leave the pieces for 3 minutes. Turn them using a metal spatula by making short, sharp jabs to loosen them from the grill. Turn and continue grillling for another 2 to 3 minutes.
Remove to a platter and top with the mango salsa. Serve immediately.