Ancho Rubbed Chicken With Cucumber-Mango Salsa

• For Salsa:
• 1 large mango diced into small cubes,
• 1/2 C cucumber - seeded and diced,
• 1/4 C red onion minced,
• 2 tsp honey,
• 1 Tbsp chopped parsley,
• 1 Tbsp chopped cilantro,
• 1/8 C fresh lime juice,
• 1/8 C rice wine vinegar,
• Ground pepper to taste,
• 2 tsp minced jalepeno pepper (optional
• For Rub:
• 1 tsp Ancho chili powder*,
• 1/2 tsp salt,
• 1/2 tsp garlic powder,
• 1/2 tsp paprika,
• 1/8 tsp cayenne pepper,
• 1/8 tsp ground pepper
• 1 lb chicken cutlets - trimmed and pounded to equal thickness
• *Available in most groceries. May grind Ancho chilis in coffee grinder if unable to find prepared spice.

1. Combine first 10 ingredients to make salsa (may be prepared one day in advance).
2. 1-2 hours prior to grilling combine spices and evenly coat chicken pieces - cover and place in refrigerator.
3. When ready to eat prepare grill for high heat. After chicken has marinated in dry rub, grill on each side for approximately 4-5 minutes or until cooked through.
4. Serve chicken by spooning salsa on top of or aside chicken. Garnish with fresh cilantro leaves. Enjoy!

salsa, mango, cucumber, red onion, honey, parsley, cilantro, lime juice, rice wine vinegar, ground pepper, jalepeno pepper, rub, chili powder, salt, garlic, paprika, cayenne pepper, ground pepper, chicken cutlets

Taken from www.epicurious.com/recipes/member/views/ancho-rubbed-chicken-with-cucumber-mango-salsa-1224035 (may not work)