Grilled Chicken with Mango Salsa

¼ cup orange juice, divided
3 tablespoons fresh lime juice, divided
2 tablespoons extra-virgin olive oil
5 tablespoons finely chopped red onion, divided
¾ teaspoon salt, divided
¼ teaspoon ground black pepper
Four 6 ounce boneless, skinless chicken breast halves
1 mango, pitted, peeled, and finely chopped
1/8 teaspoon hot pepper sauce
1 tablespoon chopped fresh cilantro or basil


In a medium bowl, stir together 2 tablespoons of the orange juice, 2 tablespoons of the lime juice, the oil, 2 tablespoons of the onions, ½ teaspoon of the salt and the pepper. Add the chicken, turning to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours.

In another medium bowl, combine the mango, 2 tablespoons reserved orange juice, 1 tablespoon reserved lime juice, 3 tablespoons reserved onion, ¼ teaspoon reserved salt, and the hot pepper sauce. Stir in the cilantro or basil

Coat a grill rack with fat-free cooking spray. Preheat the grill to medium. Grill the chicken 4 inches from the heat, basting occasionally with the marinade and turning once, until an instant-read thermometer registers 160˚F in the thickest part and the juices run clear, 3 to 4 minutes per side. Serve with salsa.

Patti's pointers: "To easily pit and peel a mango, stand it upright on a cutting board and slice off each flat side, curving the knife around the inner pit to remove as much flesh as possible. Lay the center pitted piece flat on the board and cut the flesh from the pit. Slice off the peel. Double up a kitchen towel in your hand and place on mango half in it. Score the flesh all the way down to the peel in a cross-hatch pattern (be careful not to cut all the way through the peel). Push up the peel side in the center to expose the cubes of flesh. Cut the flesh away from the peel. Repeat with the other mango half.