We came across this tasty summer recipe for Big Green Egg grilled chicken breasts in the complimentary Big Green Egg Life Style magazine that you can pick up at Blackhawk Hardware. This is from an old issue but fear not, you can read many of them online here. This recipe stood out since these chicken breasts sounded like a heavenly tropical summer dish perfect for a hot August in the Carolinas.
You’ll want to start making this two hours before dinner time to give your chicken breasts time to marinate. Mix together 14oz coconut milk, 3TB minced cilantro, 1/8tsp cinnamon, juice from 2 limes, and 1 seeded and chopped jalapeno. Place 6 chicken breasts and the marinade in a shallow dish or zip lock bag and refrigerate for 2 hours.
While we waited for those babies to marinate we prepared the mango salsa: In a bowl we combined 1/4 cup chopped red onion, 1/2 cup seeded and chopped tomato, 1/2 cup chopped mango, 1/4 cup chopped green bell pepper, 1/4 cup chopped yellow bell pepper, 1 chopped jalapeno, 1/2 tsp salt, 1/2 tsp chili powder, juice from 2 limes, and 1 TBS honey. Lots of chopping but totally worth it! Luckily we had just had our knives sharpened so that made things a lot easier!
As you’re getting close to the two hour marinating mark, set your Big Green Egg up for direct heat and preheat it to 350F. Remove the chicken breasts from the marinade and place them on the Big Green Egg grid. Grill them with the lid closed for 10 to 12 minutes each side. You’ll want their temperature to be 160F. I cannot tell you how handy a meat thermometer is – we would be so lost without ours!
Serve the grilled chicken breasts with the tropical salsa and a lime wedge to decorate. Some tasty side ideas for this tropical dish are rice and beans, sweet potato fries, fresh avocado, corn,…. Enjoy!
