Mole-Rubbed Chicken With Mango-Avocado Salsa

Hands-on Time: 30 min., Total Time: 30 min.

Yield: Makes 4 servings

Ingredients

• 2  tablespoons  light brown sugar
• 1 1/2  teaspoons  chili powder
• 1  teaspoon  unsweetened cocoa
• 1/4  teaspoon  ground cumin
• 1/4  teaspoon  freshly ground pepper
• 1 1/4  teaspoons  salt, divided
• 1 1/2  pounds  skinned and boned chicken breasts
• 2  limes
• 2  teaspoons  honey
• 1  HASS AVOCADO FROM MEXICO, chopped
• 1  cup  chopped fresh mango
• 3/4  cup  grape tomatoes, quartered
• 1/4  cup  finely chopped red onion
• 4  teaspoons  chopped fresh cilantro
• Garnishes: fresh cilantro sprigs, lime wedges

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Stir together brown sugar, next 4 ingredients, and 1/2 tsp. salt in a small bowl. Rub chicken with sugar mixture, coating well.

2. Grate zest from limes to equal 1 Tbsp.; squeeze juice from limes to equal 2 Tbsp. Whisk together honey, lime zest, and lime juice in a medium bowl. Add avocado, and toss to coat. Stir in mango, next 3 ingredients, and remaining 3/4 tsp. salt.

3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. Serve with mango-avocado salsa. Garnish, if desired.