Mambo Chicken with Mango Salsa |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
8 boneless, skinless, chicken thighs (or 4 skinless, boneless chicken breasts) |
3 garlic cloves, minced |
2 tablespoons freshly grated ginger |
1/4 cup tamari sauce or soy sauce |
1/4 cup freshly squeezed lime juice |
2 mangos, peeled, pitted, and cut into 1/4-inch cubes |
3 tablespoons freshly squeezed lime juice |
1 to 2 jalapeno chilies, seeds and membranes removed, minced |
3 green onions, finely sliced |
2/3 cup lightly packed fresh cilantro leaves, stems discarded, coarsely chopped |
Directions:
1. Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.
2. Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
3. Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.
4. Preheat oven to 375 degrees F.
5. Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
6. To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.
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