Recipe
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.
Ingredients
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
Instructions
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.