RECIPES

Spiced Grilled Chicken Breasts with Mango Papaya Salsa

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.

Prep Time

PT15M

Cook Time

PT20M

Serves

6

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. 1 In small bowl, stir together ginger, half of the oil, the garlic, cumin, nutmeg and cayenne pepper. Spread over chicken.
    2. 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. 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. 4 To serve, spoon salsa over chicken.
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