Makes: 4 servings
Prep time: 15 minutes
Grill time: 12 to 16 minutes
| 4 | boneless, skinless chicken breasts (one pound total) |
| 2 tablespoons | Weber® Kick’N Chicken Seasoning |
| 1/4 cup | Mazola® Corn Oil |
| 3 tablespoons | fresh lemon OR lime juice |
| As needed Weber® Grill’N Spray | |
| Mango Pepper Salsa | |
| 2 cups | diced fresh mango, 1/4-inch dice |
| 1 cup | diced red bell pepper, 1/4-inch dice |
| 3 tablespoons | minced red onion |
| 1 tablespoon | minced jalapeno pepper |
| 1 tablespoon | fresh lemon OR lime juice |
| 2 tablespoons | minced, fresh cilantro |
| Salt and pepper to taste |
Preheat grill to medium heat, or between 350º to 450°F.
Trim excess fat from chicken, rinse and pat dry using paper towels. If necessary, pound chicken to an even 1/2-inch thickness using a mallet, rolling pin or cast iron skillet (this will ensure the chicken cooks evenly). Place seasoning, oil and lemon juice in a 1-gallon size resealable plastic bag. Add chicken. Seal bag and turn to thoroughly coat chicken.
Coat grill surface with grill spray to prevent sticking.
Grill chicken over Direct High heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer cooked chicken to a serving plate.
Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)
Top grilled chicken with mango salsa and serve immediately.
Recipe Tip: Try slicing the chicken onto warm, low-fat tortillas, top with mango salsa and crumbled queso fresco cheese for delicious spicy chicken wraps.