Chicken with Mango Salsa & Brussel Sprouts with Bacon, onion, and Cranberries

Photo credit: ©Debra M. Kirsch 2020

I had a taste for something different, at least from what I’ve had lately, so I found this recipe at Creme de la Crumb. I used chicken thighs, instead of breasts, and it cooked up fast and delicious. The grill rub for the chicken had a nice flavor, and a little kick, the mango salsa was a perfect balance.

I made a side of Brussel Sprouts, I had them on hand, sautéed with bacon lardons and red onion, then a handful of dried cranberries tossed in at the end. This is one of my favorite sides, and find it funny that they appeal to me, since I wouldn’t touch a sprout for anything until about three years ago. I guess with age comes wisdom. No recipe needed for this one, it’s pretty much fool proof, just use what you like.

Here is what you need:

  • 4 Large boneless chicken breasts, or 6 boneless thighs
  • 2T olive oil
  • Salt & Pepper to taste
  • 1 t cumin
  • 1 t chili powder
  • 1 t garlic powder
  • 1/2 t Italian blend seasoning (or mix equal parts dried basil, thyme, and oregano
Photo credit: ©Debra M. Kirsch 2020
  • 2 Mangoes
  • 1/2 red or white onion, diced
  • 1 red bell pepper, diced
  • 1 bunch of Cilantro, chopped
  • 1/4 t salt
  • juice of 1 lime


  • In a medium Bowl stir together everything for the Mango salsa. Set aside.
  • Stir together dry ingredients for the rub
  • Drizzle chicken with olive oil and coat lightly with the seasoning.
  • Grill the chicken over medium-high heat, or bake at 375 degrees until c poked through.
  • Serve immediately with Mango Salsa on top, enjoy!

As I said, the recipe is from, and it was great!! Check out the original at

Published by dmonseesk

Equestrian, dog lover, and home gourmet.

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