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Grilled Chicken with Cucumber Mango Salsa Cruda

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Grilled Chicken:

  • 3 tbsp olive oil
  • 3 tbsp tequila
  • 3 tsp lime zest (you’ll need 2 limes*)
  • 4 garlic cloves (minced)
  • 11/4 tsp chili powder (ancho)
  • 1/2 tsp ground coriander
  • 1/4 tsp oregano
  • 11/4 tsp salt (**)
  • 1/2 tsp black ground pepper (freshly)
  • 2 tsp honey
  • 4 boneless skinless chicken breasts
  • 1 lime (sliced into wedges for serving, optional)
  1. Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and gently shake the marinade around to mix. Add the chicken breasts. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight if possible.
  2. Clean the grill and preheat to medium high. Spray the grates with a non-flammable cooking spray. Place the chicken breasts on the grill. Grill for 2-3 minutes per side cooking the chicken to an internal temperature of 165 F. If you don't have a thermometer, the meat should be firm but not hard when pressed with tongs or your fingertip.  Serve immediately with lime wedges.

 

Cucumber Mango Salsa:

  • 2 mangos - peeled, seeded and diced
  • 1 cucumber - peeled, seeded, and diced
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 large onion, finely diced
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoon lime juice, or to taste
  • salt and pepper to taste

1. Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

 

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