Grilled Thai Chicken with Mango Salsa

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red pepper flakes
• 1 large ripe mango, diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño, seeds removed and finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions

1. In a medium bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, sesame oil, minced garlic, grated ginger, and red pepper flakes until well combined.
2. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes.
3. In a separate bowl, combine the diced mango, red onion, red bell pepper, jalapeño, and cilantro. Squeeze lime juice over the mixture and season with salt. Stir gently to combine.
4. Preheat your grill to medium-high heat (about 400°F to 450°F). Make sure the grates are clean and lightly oiled.
5. Remove the chicken from the marinade and let excess drip off. Place the chicken on the grill and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F.
6. Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Slice the chicken and serve topped with the mango salsa.

Nutrition