BBQ |
Grilled Chicken Breasts With Mango Salsa |
6 chicken breast halves, boneless 2 tablespoon dark soy sauce 2 tablespoon salad oil 2 tablespoon honey 2 tablespoon fresh, strained lime juice 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Mongo Salsa: 2 mangos (about 1 lb. each) ** 1/2 cup finely diced red onion 1/2 cup cucumbers - see instructions 2 peppers, seeded and diced 1 juice of two limes 1/2 teaspoon salt Mayonnaise: 2 egg yolks 1 1/2 tablespoon strained fresh lime juice 1/4 teaspoon salt, heaping Cucumbers should be finely dice, unpeeled.- |
Trim the chicken breast halves of all fat and gristle and separate the tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a shallow dish just large enough to hold the chicken in one close layer. Marinate the chicken in this mixture for 1 hour at room temperature or for several hours the refrigerator, turning several times. Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side. The chicken may also be sauteed over
moderate heat in a skillet lightly filmed with oil. The bottom of the skillet will darken as the honey caramelizes but is easily cleaned. Cut the cubes in inch dice, reserving any mushy pieces for some other use. You should end up with about 1 1/2 cups. Combine mango with all remaining ingredients and let sit 30 minutes to blend flavor.
|