Thai Style Chicken with Coriander Mango Salsa
Elevate your dinner table with this vibrant and flavor-packed Thai Style Chicken with Coriander Mango Salsa. Tender, marinated chicken breasts are infused with a zesty blend of soy sauce, fish sauce, garlic, ginger, and lime, then grilled to perfection for a smoky, caramelized finish. The star of the dish is the refreshing coriander mango salsa, a tantalizing mix of juicy ripe mango, red onion, spicy red chili, and fresh coriander, all brightened with a squeeze of lime. Perfectly balancing savory and sweet with a hint of heat, this dish is ready in under an hour of active prep and cook time. Serve it up as a crowd-pleasing main for your next barbecue or a tropical-inspired weekday meal. Keywords: Thai chicken recipe, coriander mango salsa, grilled chicken, tropical chicken dish, easy Thai dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 teaspoons Brown sugar
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 2 tablespoons Fresh coriander
- 2 pieces Ripe mangoes (diced)
- 1 small piece Red onion (finely chopped)
- 1 piece Red chili (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium-sized bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and olive oil to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring they are fully coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, preferably 3-4 hours.
While the chicken is marinating, prepare the coriander mango salsa. In a mixing bowl, combine diced mangoes, finely chopped red onion, chopped red chili, chopped fresh coriander, lime juice, salt, and black pepper. Toss gently to mix well. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Transfer the grilled chicken to a plate and let it rest for about 5 minutes.
Serve the chicken alongside the coriander mango salsa. Optionally, garnish with additional fresh coriander or lime wedges.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5985 mg | 260% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 67.3 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1198 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
