Coconut Grilled Chicken with Mango Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the chicken topping:
2 jalapeno peppers, sliced
4 green onions, sliced
Juice from 1 lime
2 tablespoons coconut oil
Salt and pepper
4 chicken breast halves
For the salsa:
1 mango, peeled and diced
10 strawberries, stemmed and diced
1/3 cup dried cranberries
Juice from 1/2 a lime
1/2 red onion, chopped
1/4 cup cilantro, finely chopped
2 tablespoons red wine vinegar
2 tablespoons coconut oil
Salt and pepper
Instructions:
In a medium bowl, combine ingredients for the chicken.
Place 4 chicken breast halves in a shallow dish and cover with the coconut oil-jalapeno mixture. Cover and let sit in the refrigerator overnight, turning the chicken occasionally.Discard the large chunks from the dish and grill the chicken over medium heat until meat is no longer pink, about 15-18 minutes.
In the meantime, add the salsa ingredients to a medium bowl. Mix well. Spoon over chicken.
Recipe from pipandebby.com