Grilling is a really cool thing. Sort of a macho thing if you will. Usually the grilling in most households are left up to the men – it is pretty much the only thing they can stake their claim on in the kitchen.

That’s how it is around here. My husband detests cooking and this is evident by the He Made “series” (if you can even call it that) on my blog. He set out to make one dish a month and then…well, go check out the “series”.

Grilling is his thing. As a matter of fact, I think he wants a new charcoal grill. Hello Father’s Day (lightbulb!).

Enter the indoor stovetop grill.

My turn.

I want to make grill marks every once in a while. I want to make it seem like I know what I am doing on a grill.

Check out these grill marks! I even rocked the quarter turn to get the criss-cross.

Maybe I shouldn’t have told you it was an indoor grill and kept that tidbit all to myself. I’ll remember that the next time I want bragging rights.

Mis en Place:

I was only able to marinate the chicken for a couple of hours, but it still turned out moist and delicious. I can only imagine how the flavor would come through if it marinated overnight. You taste a toasty depth from the cumin and coriander countered with the zest of the lime flavored mango salsa. A great meal to prepare ahead as the chicken and the salsa get better in flavor the longer they marinate.

It’s grilling month at Kitchen Bootcamp hosted by My Kitchen Addiction and I adapted a recipe from The Professional Chef cookbook. It only resembles the original recipe since I changed the protein and the salsa, but a great inspiration it was.

Kitchen Notes: 

• Don’t be afraid to adjust the spices to things that you like, I added salt and sugar to the original recipe.
• Remember that the chicken and the salsa should marinate for at least a few hours for the best flavor. Make sure to plan ahead.