 | | Directions |
- Salsa - combine all ingredients and season with salt and pepper. Cover and refrigerate for at least 2 hours.
- Chicken marinade - Combine orange juice, limeade, salt, pepper in plastic bag. Add chicken. Seal bag and turn bag to combine ingredients and cover chicken. Marinate in refrigerator at least 2 hours.
- Heat grill to medium. Remove chicken from marinade and grill until brown, about 5-7 minutes each side, depending on thickness.
- Top with mango salsa and serve.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: grill, medium bowl, large freezer bag
Servings: 6
|  | | Ingredients | | - | | SALSA |
| - | | 2 mangoes - peeled and diced |
| - | | 1 red pepper - seeded and diced |
| - | | 1/2 cup orange juice |
| - | | 2 limes - juiced |
| - | | 1/4 cup fresh basil - minced or 2 Tblsp. jarred basil |
| - | | 1 jalapeño - seeded and chopped fine |
| - | | salt and pepper - to taste |
| - | | CHICKEN MARINADE |
| - | | 1/2 cup orange juice |
| - | | 2 tablespoons frozen limeade, thawed |
| - | | salt and pepper |
| - | | 6 boneless, skinless, chicken breasts |
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