Sprinkle the chicken with salt and pepper and drizzle with the juice of half a lime and the olive oil. Preheat your grill and set aside.
In a small bowl make the salsa. Zest the whole lime and juice it, as well as the remaining half lime not used with the chicken. Peel and dice the mango and add to the bowl along with the green onion, mint and sambal (or other hot sauce). Toss.
Grill the chicken on both sides just until you have grill marks. Turn off one side of the grill and transfer the chicken to aluminium foil. Spoon the salsa over top of the chicken and loosely close the foil. Place the chicken on the cooler side of the grill. Close the lid and continue until chicken is cooked (chicken juices run clear or 165F internal temperature). Allow the chicken to rest for 5 minutes before slicing or serving.
- 2 chicken breasts
- salt and pepper
- 2 limes
- 1 teaspoon olive oil
- 1 large mango
- 1 green onion, finely sliced
- 1 tablespoon chopped fresh mint
- 1 teaspoon sambal (optional)