Chicken breasts can often get a little boring. That is why I like marinating them for a few hours before grilling them. This recipe for a marinade gives the chicken a punch of exciting flavors. The combination of the lemongrass and curry powder turns plain chicken into a culinary delight. 

 

2 stalks lemongrass

1-inch piece of ginger, peeled and sliced thin

1 Tbsp hot chili sauce

1 Tbsp curry powder

2 Tbsp olive oil

1 Tbsp tamari or soy sauce

3 limes, juiced and divided 

4 chicken breasts, boneless and skinless

1½ cups mango, diced

½ cup red bell pepper, diced

½ cup cucumber, peeled and seeded

⅓ cup red onion, finely diced

1 Tbsp fresh mint, finely chopped

2 tsp jalapeno, seeded and minced

Salt and pepper to taste

 

Remove all of the dry parts of the lemongrass. Cut the remaining pieces into ⅛-inch slices. In a food processor or blender, combine the lemongrass, ginger, chili sauce, curry powder, olive oil and the juice of 1 lime. Puree until smooth. The lemongrass may be a bit chunky, but not to worry. In a small skillet on medium-high heat, cook the puree mixture for five minutes while continually stirring. Cool to room temperature. 

 

Put the chicken breasts into a bowl and pour the cooled puree over the top. Toss the chicken to coat it with the mixture. Cover the bowl and refrigerate for 1 to 8 hours. 

 

In a large bowl combine the mango, bell pepper, cucumber, onion, mint, jalapeño, and 2 Tbsp lime juice. Stir and season with salt and pepper to taste. 

 

Serve the chicken warm off the grill with the salsa. 

 

Just Salt It, and enjoy!