We don’t eat chicken a lot in our house. It’s not really a choice, it’s just a taste preference. My son isn’t too picky about food, but chicken is the exception- if it’s even a little tough or bland, there’s no chance of him eating it. Luckily, this spicy chicken was one recipe that passed the test.
With the help of a really killer marinade, a delicious mango salsa (how can you not love the mango/lime/chili combo?), and a few minutes spent on tenderizing, this spicy chicken is a hit, even in our anti-chicken household!
That’s especially good news considering that it goes a long way; make it for dinner, and you can throw the leftover strips over a salad the next day, or save them for later in the week.
Ingredients
- 4 chicken breasts
- 3 tbs olive oil
- 1 tbs vinegar
- 4 cloves of garlic, minced
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp cumin powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp chili powder
Mango salsa
- 2 mangoes
- 1/4 cup chopped red onions
- 2 tbs lime juice
- 2/3 tsp salt
- 1/4 tsp chili powder
Method
- To make your marinade, mix 2 tbs olive oil, vinegar, minced garlic, paprika, pepper, cumin, oregano, and a 1/2 tsp salt
- Wrap the chicken breasts in saran wrap, and spend a few minutes pounding them with a rolling pin (yes, really! This tenderizes the meat and helps it pick up the marinade)
- Place the chicken breasts in a bowl, and pour in the marinade
- Massage in the marinade, then cover the bowl and place in the refrigerator for at least 15 minutes
- While the chicken is marinating, prepare the salsa by dicing the mangoes and mixing them with the diced onions, lime juice, chili powder, and 2/3 tsp salt; set aside
- Heat 1 tbs of olive oil in a large skillet on medium heat
- Place the chicken breasts on the skillet, ensuring to leave some space between them
- Cook for 5-6 minutes on each side, or until each side is slightly browned
- Remove from heat, slice, top with the mango salsa and enjoy!
