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1
If using whole breasts, cut each breast in half.
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2
Trim any sinews or excess fat off the chicken breasts and discard.
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3
Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels.
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4
Generously season the breasts on both sides with salt and pepper.
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5
Place the breasts in a nonreactive baking dish.
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6
Combine the mango, cucumber, onion, garlic, and chopped mint in a nonreactive mixing bowl and stir to mix.
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7
Stir in the lime juice and olive oil and season with salt and pepper to taste; the mango mixture should be highly seasoned.
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8
Pour half of the mango mixture over the chicken breasts, turning to coat both sides.
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9
Let the chicken marinate for 30 minutes to 1 hour in the refrigerator, covered, turning the breasts once or twice so that they marinate evenly.
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10
Refrigerate the remaining mango mixture, covered; youll use it as the salsa.
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11
Set up the grill for direct grilling and preheat to high.
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12
When ready to cook, drain the marinade from the chicken breasts and discard the marinade.
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13
Brush and oil the grill grate.
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14
Arrange the chicken breasts on the hot grate, placing them on a diagonal to the bars.
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15
Grill the chicken breasts until cooked through, 4 to 6 minutes per side.
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16
To test for doneness, poke a breast in the thickest part with your finger; it should feel firm to the touch.
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17
Transfer the grilled chicken breasts to a platter or plates.
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18
Spoon the mango salsa over them and garnish with the mint sprigs.
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19
Serve at once.
