Ingredients
Salsa:
1 medium tomato, chopped
1 medium onion, chopped
1 mango, chopped
1 clove garlic, minced
Juice of 1 lime
1/4 Habanero Pepper, minced(add to own taste)
2 sprigs of fresh Cilantro, chopped
Salt & Pepper to taste
Marinade:
Juice of 2 Limes
a couple tablespoons of Olive Oil
Chicken Rub (Emril’s)
1 lb Chicken cutlets, thinly sliced
Preparation
Mix chopped tomato, onion and mango until all colors seemed balanced. Add fresh cilantro, salt, pepper and lime juice to taste. Add Habanero to taste as well. Refridgerate, covered, overnight.
Squeeze lime juice and add olive oil for marinade base.
Sprinkle each cutlet on one side with rub and then poke several times with a fork. Place in large baking dish and pour a small amount of marinade on top. Do this with each cutlet, stacking them as you go. When done “flatten” stack out to fit better in dish, pour on any leftover marinade, cover and refridgerate for 20 mins.
Preheat grill. Grill chicken till done. Top with mango salsa.
