ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA

ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA image

Yield 4

Number Of Ingredients 20

For Salsa:
1 large mango diced into small cubes,
1/2 C cucumber - seeded and diced,
1/4 C red onion minced,
2 tsp honey,
1 Tbsp chopped parsley,
1 Tbsp chopped cilantro,
1/8 C fresh lime juice,
1/8 C rice wine vinegar,
Ground pepper to taste,
2 tsp minced jalepeno pepper (optional
For Rub:
1 tsp Ancho chili powder*,
1/2 tsp salt,
1/2 tsp garlic powder,
1/2 tsp paprika,
1/8 tsp cayenne pepper,
1/8 tsp ground pepper
1 lb chicken cutlets - trimmed and pounded to equal thickness
*Available in most groceries. May grind Ancho chilis in coffee grinder if unable to find prepared spice.

Steps:

Combine first 10 ingredients to make salsa (may be prepared one day in advance). 1-2 hours prior to grilling combine spices and evenly coat chicken pieces - cover and place in refrigerator. When ready to eat prepare grill for high heat. After chicken has marinated in dry rub, grill on each side for approximately 4-5 minutes or until cooked through. Serve chicken by spooning salsa on top of or aside chicken. Garnish with fresh cilantro leaves. Enjoy!