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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.
Servings 2
Calories 109kcal


  • 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
  • ¼ 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.


Calories: 109kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g