Spiced Chicken with Tropical Salsa

Makes 2-4 servings




For the chicken:

1 lb. chicken breasts

1/4 cup brown sugar

scant Tbsp. salt

1/2 tsp. chili powder

1 1/2 tsp. paprika

1/8tsp. garlic powder

1/8tsp. onion powder

1/8 tsp. dry mustard

2 Tbsp. olive oil


For the salsa:

3 Roma tomatoes, diced

1 mango, diced

1 avocado, diced

juice of 1 lime

1/4 cup cilantro, chopped

4 scallions, diced

1 tsp. white vinegar

pinch salt and pepper

1/2 small jalapeno, minced (with seeds and ribs removed)




For chicken:
In a large bowl, combine sugar, salt and all spices. Coat chicken breasts lightly in olive oil, about 1 Tbsp. for each breast. Rub mixture onto both sides of chicken breasts and return to bowl. Refrigerate for at least 30 minutes to absorb flavors. Grill (high heat, about 15 minutes, flipping frequently) or pan-fry (medium heat, 5 minutes per side).


Let chicken rest 1-2 minutes to allow juices to redistribute, then serve warm with salsa.


For salsa:

Combine all ingredients and toss to combine. Chill until ready to serve.




Printed from ComfortofCooking.blogspot.com