Citrus Grilled Chicken with Blueberry Mango Salsa -

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Citrus Grilled Chicken with Blueberry Mango Salsa

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By David Joachim and Rochelle Davis

Posted July 23rd, 2007

This article is reprinted with permission from Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic, by David Joachim, (2004, Rodale Books)

Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic

Servings:	4
Author Notes:	This recipe is all about fresh summer flavors. Orange, lime, cilantro, mango, and blueberries create a rainbow of taste. If you're out at the grill, give these a try. Or if you're going to the beach or on a picnic, take the grilled chicken along with you and serve with the salsa. Helping Hands: To peel and pit a fresh mango, stand the fruit up -- right on a cutting board. Slice down through the flesh on one of the flatter sides, guiding the knife as close around the oval shaped pit as possible. Repeat on the other side to make two disks of fruit plus a third centerpiece containing the pit. For the centerpiece, cut off the peel and then cut the fruit off the pit; discard pit and peels. Hold one of the remaining disks in your hand and very carefully score the flesh all the way down to the peel in a checkerboard pattern. Be careful not to let the knife pierce through the mango skin and into your palm. Push up through the center of the peel side of the disk to expose the cubes of flesh. Cut the flesh away from the peel and discard the peel. Repeat with the other disk.
Ingredients:	2 tablespoons extra-virgin olive oil 4 tablespoons orange juice 3 tablespoons lime juice 5 tablespoons finely chopped red onion 3/4 teaspoon salt 1/4 teaspoon ground black pepper 4 pasture-raised or organic boneless, skinless chicken breast halves 1 small mango, finely chopped 1/2 cup fresh blueberries 1/8 teaspoon hot pepper sauce 1 tablespoon chopped fresh cilantro or basil
Instructions:	In a medium bowl or resealable bag, stir together the oil, 2 tablespoons orange juice, 2 tablespoons lime juice, 2 tablespoons onion, 1/2 teaspoon salt, and the pepper. Add the chicken, turning to coat. Cover or seal and refrigerate for 1 hour or up to 4 hours. In another medium bowl or bag, combine the mango, blueberries, pepper sauce, and the remaining 2 tablespoons orange juice, 1 tablespoon lime juice, 3 tablespoons onion, and 1/4 teaspoon salt. Stir in the cilantro or basil. Coat a grill rack with cooking spray. Preheat the grill to medium. Grill the chicken 4 inches from the heat, basting occasionally with the marinade and turning once, until an instant-read thermometer registers 170°F and the juices run clear, 3 to 4 minutes per side. Serve with the salsa.