Few things scream summer more than grilling and easy-drinking beers. So we combined our love for both with this simple beer marinade made with our new summer seasonal, Camp Wannamango. With a slight hop bitterness, malty sweetness, and mango finish, this pale ale is the perfect marinade ingredient for your next grill session. Just be sure to tuck away a bottle or can for the marinade before your friends come over… Enjoy!
Camp Wannamango Grilled Chicken with Mango Salsa Serves 4
1 lime, juiced
1 (12 fluid ounce) can/bottle Camp Wannamango
zest from one mango
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste
4 skinless, boneless chicken breast halves
3 ripe mangos, diced
1 medium red bell pepper, chopped
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about ¼ cup lime juice)
1 to ¼ teaspoon salt, to taste
For the chicken:
In a bowl, mix the lime juice, mango zest, beer, honey, garlic, cilantro, salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
For the Mango Salsa:
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.