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Grilled Chicken with Mango Corn Salsa
Good mango salsa atop grilled chicken: A perfect match.
A simple grilled chicken dish is upgraded with juicy mango corn salsa. The combination of herbaceous cilantro and fresh jalapeño really gives this a kick. The honey balances the heat.
Recipe:
Grilled Chicken with Mango Corn Salsa
Serves 2
Ingredients
- 6 boneless, skinless chicken thighs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 ear sweet corn, shucked
- 1 large mango, diced
- 1/2 red bell pepper, diced
- 1/2 jalapeno, seeded and minced
- 1 shallot, diced
- 1 tbsp honey
- Juice of 1 lime
- Handful of cilantro, roughly chopped
- Salt and pepper, to taste
Instructions
- Heat outdoor grill or grill pan to high.
- In a small bowl, combine the mango, bell pepper, jalapeno and shallot. Drizzle with the honey, lime juice, and add a pinch of salt and freshly cracked black pepper. Stir to combine. Set aside.
- Season the chicken thighs with garlic powder, onion powder, salt and pepper on both sides.
- Oil the grill well so nothing sticks. Grill the chicken thighs and corn until fully cooked, about 8 minutes turning once.
- Once the corn has cooled, use a sharp knife to cut the kernels off the cob. Add corn and cilantro to the salsa mixture and stir to combine.
- Serve the chicken topped generously with mango salsa and lime wedges if desired. Pair with rice, greens, or grilled tortillas to make delicious grilled tacos.
Ingredients
- 6 boneless, skinless chicken thighs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 ear sweet corn, shucked
- 1 large mango, diced
- 1/2 red bell pepper, diced
- 1/2 jalapeno, seeded and minced
- 1 shallot, diced
- 1 tbsp honey
- Juice of 1 lime
- Handful of cilantro, roughly chopped
- Salt and pepper, to taste
Instructions
- Heat outdoor grill or grill pan to high.
- In a small bowl, combine the mango, bell pepper, jalapeno and shallot. Drizzle with the honey, lime juice, and add a pinch of salt and freshly cracked black pepper. Stir to combine. Set aside.
- Season the chicken thighs with garlic powder, onion powder, salt and pepper on both sides.
- Oil the grill well so nothing sticks. Grill the chicken thighs and corn until fully cooked, about 8 minutes turning once.
- Once the corn has cooled, use a sharp knife to cut the kernels off the cob. Add corn and cilantro to the salsa mixture and stir to combine.
- Serve the chicken topped generously with mango salsa and lime wedges if desired. Pair with rice, greens, or grilled tortillas to make delicious grilled tacos.
