Grilled Chili Chicken with Mango Herb Salsa

Grilled Chili Chicken with Mango Herb Salsa

Our Friday special lunch was this juicy and delicious grilled chicken with the flavorful salsa. Many people complain that their grilled chicken is very dry and not juicy. You can't just take a chicken breast out of the package, throw it on the grill, and have it turn out moist and delicious.  For good results with boneless and skinless chicken, you need to use techniques designed to keep the chicken juicy. I always try to share those recipes that are easy to deal with in the kitchen so that anyone could try them. This recipe right here is another one with really low difficulty level. 

MANGO HERB SALSA

Ingredients

• 1 Mango, medium sized
• 1/2 cup Black olives (Sliced)
• 1 Onions
• 2 Tomatoes
• 1 cup fresh basil leaves (Chopped)
• 1/2 cup mint leaves (Chopped)
• Juice of half a lemon
• Salt and Pepper (According to taste)
• Olive oil

Method

• Chop all the vegetables and the mango.
• Combine all the ingredients together.
• Mix.

GRILLED CHILI CHICKEN

Ingredients

• 3 Boneless chicken breasts
• 1/2 cup lemon juice
• 2 teaspoons red chili paste
• 1 teaspoon curry powder
• 1/4 cup oil
• 2 tablespoons garlic paste
• Salt and pepper (According to taste)

Method

• Cut each of the boneless chicken into two thin slices so you will have 6 thin slices of the chicken breasts. 
• Season the chicken with salt and pepper and add in 1/4 cup of the lemon juice and let it rest in the refrigerator for an hour or two (Its best to let the chicken rest in the refrigerator overnight).
• In a bowl, combine red chili paste, garlic paste, curry powder, salt, pepper, lemon juice and oil and mix to form a paste.
• Now, grill the seasoned chicken on a hot grill changing sides after you get the grilled marks on one side of the chicken breasts. The outside of the chicken should be well-browned on both sides.
• After the chicken is cooked, apply the red chili paste on both the sides of the chicken with a brush, while on the grill. Changing the sides after applying the paste on either side of the chicken. Remove chicken from the grill within a minute or two so that you do not burn your red chili paste.

Note: I used an electric utensil to grill the chicken breasts. Whichever method you use to grill it, chicken needs to cook until it's completely cooked through, but cooking too long will make it dry and tough. I judge when the chicken is done by the touch and how the chicken looks. Chicken should feel firm to the touch, but not hard, when it's done.