Easy Mango Grilled Chicken

Mango salsa and fruit preserves create a delicious glaze for brined grilled chicken breasts.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 2 35

Servings

Calories 363kcal

Author Amee

Brine meat using the instructions here. I brine the meat for about two hours.
Rinse chicken breasts in cool water and pat dry with paper towels.
Coat chicken with olive oil and season with salt and pepper; Set aside.
Whisk salsa and preserves together in a small bowl and stir in the fresh mango.
Cook chicken on a preheated grill, on medium-high heat, until internal temperature reaches 160 degrees F, basting with salsa mixture a couple of times during cooking.
Right before the chicken is finished grilling (internal temperature of 165 F), coat with a thick layer of salsa glaze and
do not flip again
before removing from the grill.
Tent chicken with foil and allow to rest for 5 minutes to finish cooking and allow juices to soak back into the meat.

Thin chicken first - You can pound the chicken breasts out to an even thickness, so they cook evenly.
Jarred vs. fresh mango salsa - You can use either. If using fresh mango salsa, feel free to blend it beforehand if you prefer a less chunky texture.
Mango chicken skewers - Another option is skewering the chicken before grilling. If your skewers are wood, be sure to soak them in water beforehand.
Finish with fresh lime juice - Squeeze lime juice over the chicken to brighten every tropical fruity flavor.