Print Friendly, PDF & Email

This is one of my favorite meals, perfect for lunch or dinner. The chicken turns out moist and tender and is bursting with flavor because of the marinade. I like to serve it with a crisp salad, couscous, and mango salsa!

Make the Salsa first the day before if you like. Store in the refrigerator covered tightly until ready to use.
Make the Marinade, can also be made the day before.

6 to 8 servings

3 organic chicken breasts cut in half and pounded to flatten. (you can ask your butcher to do this for you)

Place the chicken in a 9×15 glass pyrex dish, cover, and set aside in the refrigerator.

MANGO SALSA

INGREDIENTS 

1 cup of cooked corn from a cob either grilled or boiled

2 ripe mango’s chopped into small pieces

1 cup of a fresh pineapple chopped into small  pieces

1 cucumber peeled and seeded chopped into small pieces  pieces

2 scallions chopped into small rounds

2 tablespoons red onions chopped small

1/4 cup fresh lime juice

3 tablespoons seasoned rice wine vinegar

1 teaspoon red pepper flakes

1 small jalapeno chopped small

1/4 cup extra virgin olive oil

1 teaspoon kosher salt

2 tablespoons cilantro chopped small

Place all of the ingredients in a glass bowl, stir together, cover tightly and place in the refrigerator until ready to use.

MARINADE

1 cup fresh orange juice

3 tablespoons seasoned rice wine vinegar

1/3 cup orange marmalade

1 teaspoon red pepper flakes

1 tablespoon minced fresh ginger

2 garlic cloves,  peeled and smashed

4 tablespoons olive oil

1-1/2  teaspoon kosher salt

In a glass bowl whisk together the orange juice, vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil, and salt.

Pour the marinade over the chicken. Cover the container, and refrigerate for 8 hours or, even better, overnight. This will tenderize the chicken.

When ready to grill, remove the chicken from the marinade and pat dry.

1 tablespoon sunflower oil to grill the chicken

INSTRUCTIONS

Heat an indoor grill pan or heavy bottom skillet until hot. Brush the surface of the grill pan of the skillet with 1 tablespoon of oil. Turn down the heat to medium-high. Place the chicken pieces on the grill, 3 inches apart. Do not place chicken pieces too close together, or they will steam.

Grill chicken pieces for 3 minutes on each side. Continue to grill for 1 minute more on each side for a total grilling time of 8 minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on the chicken so it doesn’t overcook or burn.

Remove the chicken from the grill. Place on a cutting board and let rest for 5 minutes.

Slice the chicken into strips, add the salsa and garnish

GARNISH

MINT LEAVES

PARSLEY

EDIBLE FLOWERS,

3 LIMES, QUARTERED

 

(TIP)
If you slice the chicken right off the grill it will release all their juices and your chicken will be dry. Letting the chicken rest will keep all the juices in and your chicken will be moist and flavorful!
Serve with either a salad of wild arugula, couscous, brown rice, or mashed potatoes!

INSTAGRAM @cristinacooks  https://bit.ly/3cHzCVj

INSTAGRAM @ flourish_bodymindsoul   https://bit.ly/2yxdjDd

AMAZON  https://amzn.to/2XZFBRr

FOOD IS MEDICINE FOR YOUR BODY!

EAT, AND LIVE “WELL”!

PART OF THE PROFITS FROM FFT GO TO “THE WOMEN’S ALZHEIMERS MOVEMENT”.

VISIT OUR “FLOURISH” WEBSITE!

 

https://bit.ly/3gjYMuX