Caribbean Chicken with Mango Salsa and Coconut Rice
Throw on your best floral shirt and crack open the rum. It’s time to get tropical with this tasty island-inspired dish you can make right at home.
CARIBBEAN CHICKEN WITH SALSA
4 boneless, skinless chicken breasts (if you prefer thighs, 8-10 of them will do!)
1 bottle (about 1 ½ cups) hot mango sauce (or similar sauce, found in the Caribbean section of the grocery store)
½ fresh pineapple, diced
1 mango, peeled and diced
1 orange, peeled and diced
½ red onion, diced
1 jalapeno pepper, diced
2 cloves garlic
Handful of fresh cilantro, roughly chopped
Juice of ½ lemon
Juice of ½ lime
Salt and pepper, to taste
Optional: brown basmati rice cooked with coconut milk
Step 1: Assemble your ingredients.
Step 2: Place the chicken in a wide, deep dish, and pour all but 1 tablespoon of the mango sauce over top. Flip, to coat, and cover with plastic wrap. Refrigerate for at least 3 hours, or overnight.
Step 3: That, my friend, is some damn good mango sauce. Not sure why, but for some reason I want to watch that movie. You know the one with the Jamaican bobsled team? With John Candy? The name escapes me…
Step 4 (photos 4A + 4B): Place your diced pineapple, mango, orange, onion, jalapeno, garlic, and cilantro in a bowl. Squeeze lemon and lime juice over top, and add the remaining tablespoon of mango sauce. Add salt and pepper, if needed.
Step 5 (photos 5A + 5B): Preheat grill to medium and cook chicken until no longer pink and juices run clear. While the chicken is cooking, prepare your rice (according to package directions, substituting coconut milk for the water).
Step 6: Serve chicken on top of a bed of coconut rice (if using), and top with salsa.