The fruit in this marinade adds sugar that helps the meat caramelize over heat, giving it that beautiful color while leaving it juicy on the inside.
You'll need:
- 2 lb boneless chicken (I used boneless skinless chicken breast)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 c mango, cubed (thawed, if frozen)
- 2 Tbs olive oil (or any)
- 1 Tbs soy sauce
- 1 Tbs sriracha
- 1 Tbs brown sugar
- 1 Tbs minced garlic
- 1 Tbs salt
- juice of two limes
To make the marinade, put all ingredients from mango to the lime juice into a food processor and blend until smooth. Add to a freezer bag with the chicken and marinade overnight, up to 2 days.
When ready to cook, cook the chicken over a grill or in a skillet on medium heat for about 10 minutes per side, until it reaches an internal temperature of 165.
On a skillet, heat about 1 Tbs olive oil on medium heat until hot. Add the pepper slices and cook, stirring occasionally (not too much, so they can sear), about 10 minutes until they are soft and have burnt spots. Serve with rice or on tortillas with the chicken.