Ingredients:
- 2 garlic cloves, crushed
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp black pepper
- ¼ tsp ground cinnamon
- 1 tbsp dark brown sugar
- 2 tbsp canola oil
- 2 tbsp fresh lime juice
- ¼ cup orange juice
- 4 boneless chicken breast halves, slashed (see below)
- Salt
- 1 mango, finely diced (for mango salsa)
- 1 avocado, peeled, halved, pitted, and finely diced (for mango salsa)
- ½ red onion, finely chopped (for mango salsa)
- 1 red chile, seeded and finely chopped (for mango salsa)
- 1 tbsp fresh lime juice (for mango salsa)
- 1 tbsp red wine vinegar (for mango salsa)
- 2 tbsp olive oil (for mango salsa)
- 2 tbsp finely chopped mint leaves (for mango salsa)
- Salt (for mango salsa)
- Tabasco® (for mango salsa)
Directions:
- For mango salsa: Combine mango, avocado, onion, chile, lime juice, vinegar, oil, and mint. Add salt and Tabasco® to taste. Cover and let stand for 30 minutes at room temperature to allow flavors to blend. Serve chilled or at room temperature.
- For chicken: Combine garlic, chili powder, oregano, thyme, cumin, coriander, pepper, cinnamon, sugar, oil, lime juice, and orange juice. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once. Grill according to instructions below. Sprinkle with salt. Serve hot with avocado mango salsa if you prefer.
- Outdoor grill: Grill skin-side down over medium-hot coals until skin is crisp, 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, another 5 minutes.
- Indoor grill: Preheat broiler. Broil skin-side up until skin is crisp, 7 minutes. Turn and continue cooking until chicken is opaque with no trace of pink, another 5 minutes.
- To slash the chicken breasts: With a sharp knife, cut 3 parallel slashes through the skin, about 1⁄4-inch deep.
- Marinate chicken up to 2 hours in advance. Cover and refrigerate, turning several times in marinade