Easy Key West Grilled Chicken with Tropical Citrus Marinade
Ingredients
Thai Chicken Marinade
4 boneless, skinless chicken breasts (or thighs)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 teaspoon curry powder
½ teaspoon chili flakes (optional for heat)
Fresh Mango Salsa
1 large ripe mango, diced
¼ cup red onion, finely chopped
½ red bell pepper, diced
1 tablespoon fresh cilantro, chopped
Juice of ½ lime
Salt to taste
Instructions
Marinate the chicken:
Whisk together soy sauce, fish sauce, lime juice, honey, olive oil, garlic, ginger, curry powder, and chili flakes.
Add chicken and marinate at least 30 minutes (or up to 4 hours for deeper flavor).
Make the mango salsa:
In a bowl, combine mango, red onion, bell pepper, cilantro, lime juice, and salt.
Chill until ready to serve.
Grill the chicken:
Preheat grill to medium-high heat.
Grill chicken 5–7 minutes per side, until nicely charred and internal temperature reaches 165°F (75°C).
Rest & top:
Let chicken rest 5 minutes.
Spoon generous mango salsa over the top before serving.
Serve with jasmine rice, grilled veggies, or a light salad for full summer vibes 
