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.
- 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
- 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.
- 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.
- Make the salsa by combining the mango, red onion, jalapeno, cilantro, and lime juice. Serve the salsa over the chicken.
Amount Per Serving Calories 109Total Fat 1gCarbohydrates 26gProtein 1g