Spice Rubbed Grilled Chicken with Papaya-Mango Salsa

4
(4)
(8)
Flag
Share
Spice Rubbed Grilled Chicken with Papaya-Mango Salsa
  • Prep Time: 15
  • Total Time: 35
  • Servings: 4.0
Print

Recipe Tags

About this Recipe

Combining household spices creates a flavourful spice rub for any meat. Use it in place of a marinade. The fresh tropical salsa is a unique and tasty compliment.

Ingredients

1 Mango, diced
.5 Papaya, diced
.5 Small red onion
1 Red chili, seeded and minced
3 tbsp (45 mL) Lime juice
.25 tsp (1 mL) Salt
2 tbsp (30 mL) Chopped fresh cilantro
DRY RUBBED CHICKEN:
1 tbsp (15 mL) Paprika
1 tsp (5 mL) Chili powder
1 tsp (5 mL) Garlic powder
.5 tsp (2 mL) Cumin
.5 tsp (2 mL) Allspice
.5 tsp Pepper
2 tsp (10 mL) Brown sugar
Pinch salt
Pinch cayenne
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
.33 cup (80 mL) Barbeque sauce

Directions

PAPAYA-MANGO SALSA:
COMBINE all ingredients for salsa in a medium bowl. Refrigerate until ready to use.

DRY RUBBED CHICKEN:
PREHEAT BBQ to medium-high heat. Lightly coat the grill with non-stick cooking spray.

MIX together all ingredients, except chicken and BBQ sauce, in a small bowl. Place chicken in a shallow pan. Gently rub the spice mixture over chicken to coat.

GRILL chicken on preheated BBQ for 8-10 minutes per side, brushing occasionally with barbeque sauce, until internal temperature reaches 165°F (74°C).

Notes

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (4)

Show More Comments

No Comments yet