On my way home from work yesterday, I noticed something: there were yellow leaves all over my neighbor’s lawn. I looked up, and sure enough, their huge elm tree is starting to change colors. I’ve noticed that the morning have been cooler — prompting me to grab a cardigan and even consider a light jacket — so I knew that fall was imminent, but I’m not ready for it to come on in full force! Where has summer gone?

We still have a few weeks of decent weather left so, before pumpkins start taking over my kitchen, I’m going to take every opportunity to get in a few more summery dishes. Like this barbecue chicken with mango salsa that I served with an avocado, bacon, and goat cheese salad. While you could theoretically make this dish any time, the fresh, bright flavors are perfectly suited for a hot, summery day. I love the contrast between the tangy barbecue sauce, the touch of spice from the jalapenos, and the juicy sweetness of the mango.



Yields 2

Barbecue Chicken with Fresh Mango Salsa

In order to get more surface area for the barbecue sauce, I like to butterfly my chicken. To do this, simply make a deep cut across the breast, parallel to your cutting board. Cut it almost all the way through, but not quite in half. Then open the pieces up like a book (or butterfly ;)) and press down on the "seam" with your hands so that it lays flat. Butterflying your chicken also means that you get a nice thin piece that will cook up very quickly.

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  • 2 4-ounce boneless, skinless chicken breasts, butterflied
  • 4 Tbs barbecue sauce
  • 1 mango, cut into cubes
  • 2 Tbs chopped red onion
  • 1 jalapeno pepper, minced
  • 1/4 cup fresh cilantro, chopped
  • Juice from 1 lime


  1. Heat a grill or grill pan to high. Brush the chicken with about half of the barbecue sauce, coating both sides. Set aside while the grill heats up.
  2. Grill the chicken until it's cooked through — about 2 minutes on each side. While it's cooking, baste with the remaining barbecue sauce. Remove from the pan and let rest under a piece of foil or a pot lid for 5 minutes to allow the juices to redistribute before serving.
  3. Make the salsa by combining the mango, red onion, jalapeno, cilantro, and lime juice. Serve the salsa over the chicken.