She does have a recipe for some Cilantro Lime rice but to use that seems like overkill on the cilantro and we love some plain brown rice paired with this dish. We usually leave the jalapeno out of the mango salsa as neither of do well with extremely hot spices, and it tastes amazing but you can add the jalapeno if you like.

The mango salsa is great and gets better as it sits but it wont really last more than one day, even in an air tight container, so use within one day.

Prep Time:25min Cook Time:10min Marinate:2hr Total Time:35min Servings:6 servings

Chicken Marinade

• 1-1/2 pounds boneless, skinless chicken breasts or thighs
• 3 oranges
• 3 limes
• 1/2 cup olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 2-1/2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 1/4 cup coarsely chopped cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper

For Serving

•  1 batch mango-avocado salsa
• cilantro-lime rice or coconut-lime rice, optional

• 1-1/2 cups diced ripe mango 1 to 2 mangoes, see note 1
• 1-1/3 cups avocado diced, 1 large or 2 medium
• 1/2 cup finely diced red pepper 1 small pepper
• 1-1/2 tablespoons finely diced jalapeño see note 2
• 1/4 cup finely diced red onion
• 1/4 cup finely chopped cilantro see note 3
• 2 limes
• 1-1/2 tablespoons olive oil
• Salt and pepper
• 1/4 teaspoon ground cumin optional
• Tortilla chips optional, for serving

Directions

For the chicken

• Zest orange and lime with a zester to get 1 teaspoon of zest from each. Juice them using a citrus juicer to get 3/4 cup orange juice and 1/3 cup lime juice.
• Whisk together all marinade ingredients in a medium bowl. Reserve 1/2 cup marinade and pour the rest into a large resealable bag.
• Trim chicken of fat. Pound chicken to even thickness or slice in half to get evenly sized breasts and place in bag with the marinade. Refrigerate for at least 30 minutes and flip the bag halfway through. Marinate for up to 6 hours.
• Preheat the grill to 450°F and lightly oil the grill grate or grill pan. Place the marinated chicken on the grill, discarding any leftover marinade. For baking or pan-searing options, refer to the “Alternate Cooking Methods” section in the full post.
• Grill for 10–12 minutes or until chicken juices run clear and internal temperature is 165℉ (see note 1). Flip chicken halfway and brush it generously with reserved 1/2 cup marinade.
• Prepare mango-avocado salsa.
• If desired, prepare cilantro-lime or coconut rice.
• Serve grilled chicken over a bed of rice (if prepared) and top with mango-avocado salsa. Enjoy immediately!

For the Mango Salsa

• Finely dice mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aim for small, evenly sized pieces for a well-distributed salsa. Zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice.
• Add prepared ingredients to a large bowl with remaining ingredients. Season to taste (I add a scant 1/2 tsp salt and a pinch of pepper). Gently mix everything until well incorporated.
• Taste salsa and adjust flavors to your liking. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
• Allow salsa to rest for about 10–15 minutes before serving. This allows the flavors to meld.
• Give salsa a quick toss before serving. If you’d like, serve with tortilla chips for dipping.