Spicy Grilled Chicken with Mango Salsa

A quick marinade makes for juicy and flavorful chicken that is topped with a colorful and delicious salsa.

Yield: 4 servings
Prep Time: 15 minutes
Grill Time: 12 to 16 minutes

4 boneless, skinless chicken breasts (one pound total)
1/4 cup Mazola® Corn Oil
3 tablespoons fresh lemon OR lime juice
1-1/2 teaspoons crushed red pepper
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon paprika
Mango Pepper Salsa
2 cups diced fresh mango, 1/4-inch dice
1 cup diced red bell pepper, 1/4-inch dice
3 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon fresh lemon OR lime juice
2 tablespoons minced, fresh cilantro
Salt and pepper to taste

Trim excess fat from chicken. If necessary, pound chicken to an even 1/2-inch thickness using a mallet, rolling pin or cast iron skillet (this will ensure the chicken cooks evenly).  Place oil, lemon juice and spices in a large resealable plastic bag.  Add chicken.  Seal bag and turn to thoroughly coat chicken.  Refrigerate until ready to grill chicken.

Grill chicken over direct high heat for 6 to 8 minutes.  Turn chicken and continue to cook for 6 to 8 minutes until cooked through.  Transfer cooked chicken to a serving plate.

Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)

Top grilled chicken with mango salsa and serve immediately.

Recipe Tip: Try slicing the chicken onto warm, low-fat tortillas, top with mango salsa and crumbled queso fresco cheese for delicious spicy chicken wraps.