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
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 
Sweet. Tangy. Smoky. Fresh. The ultimate warm-weather plate 