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Mole-Rubbed Chicken With Mango-Avocado Salsa

Yield Makes 4 servings
Hands-on Time: 30 min., Total Time: 30 min.

Ingredients

  • 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 HASS AVOCADO FROM MEXICO, chopped
  • 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

How to Make It

  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.