Spiced Grilled Chicken Breasts with Mango Papaya Salsa
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In small bowl, stir together ginger, half of the oil, the garlic, cumin, nutmeg and cayenne pepper. Spread over chicken.
In bowl, toss together remaining oil, mango, papaya, jalapeño pepper, lime juice, onion, red pepper, cilantro, mint and half of the salt. (Make ahead: Cover and refrigerate chicken for up to 4 hours and salsa for up to 2 hours.)
Sprinkle chicken with remaining salt. Place on greased grill over medium heat; close lid and grill, turning once, until cooked through and internal temperature reaches 165°F (74°C).
To serve, spoon salsa over chicken.
|Per 375 g serving||Amount|
|Saturated Fat||2 g|
|Per 375 g serving||% Daily Value|