Spiced Grilled Chicken Breasts with Mango Papaya Salsa

Prep Time: 15 min
Cook Time: 20 min
Serves: 6

These prizewinning grilled chicken breasts take advantage of aromatic tropical spices. The sweet-hot salsa is the perfect condiment for the chicken. This recipe’s vibrant flavours are perfect for the hot days of late summer. Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Kevin Lavery of Dartmouth, Nova Scotia.


6 boneless, skinless chicken breast(s)
2 tbsp (30 mL) ginger, grated
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, minced
2 tsp (10 mL) cumin, ground
1/4 tsp (1.25 mL) nutmeg, grated
1/4 tsp (1.25 mL) cayenne pepper
1 mangoes, raw, peeled, diced
1 papaya, raw, peeled, diced
1 jalapeño pepper, seeded, chopped
1/4 cup (60 mL) lime juice
2 tbsp (30 mL) red onion(s), finely-chopped
2 tbsp (30 mL) red pepper(s), finely-chopped
2 tbsp (30 mL) cilantro, fresh, chopped
1 tbsp (15 mL) mint, fresh, chopped
1 pinch salt


1 In small bowl, stir together ginger, half of the oil, the garlic, cumin, nutmeg and cayenne pepper. Spread over chicken.
2 In bowl, toss together remaining oil, mango, papaya, jalapeño pepper, lime juice, onion, red pepper, cilantro, mint and half of the salt. (Make ahead: Cover and refrigerate chicken for up to 4 hours and salsa for up to 2 hours.)
3 Sprinkle chicken with remaining salt. Place on greased grill over medium heat; close lid and grill, turning once, until cooked through and internal temperature reaches 165°F (74°C).
4 To serve, spoon salsa over chicken.