Mole-Rubbed Chicken With Mango-Avocado Salsa

Southern Living Food for Today
Mole-Rubbed Chicken With Mango-Avocado Salsa Recipe
Hands-on Time: 30 min., Total Time: 30 min.
Makes 4 servings


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2 tablespoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon unsweetened cocoa
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 1/4 teaspoons salt, divided
1 1/2 pounds skinned and boned chicken breasts
2 limes
2 teaspoons honey
1 cup chopped fresh mango
3/4 cup grape tomatoes, quartered
1/4 cup finely chopped red onion
4 teaspoons chopped fresh cilantro
Garnishes: fresh cilantro sprigs, lime wedges


1. Preheat grill to 350° to 400° (medium-high) heat. Stir together brown sugar, next 4 ingredients, and 1/2 tsp. salt in a small bowl. Rub chicken with sugar mixture, coating well.

2. Grate zest from limes to equal 1 Tbsp.; squeeze juice from limes to equal 2 Tbsp. Whisk together honey, lime zest, and lime juice in a medium bowl. Add avocado, and toss to coat. Stir in mango, next 3 ingredients, and remaining 3/4 tsp. salt.

3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. Serve with mango-avocado salsa. Garnish, if desired.

Created date

August 2009