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Playing Clinton Kelly's Chicken Tacos with Mango Salsa


For the Salsa
  • 2 large, ripe mangos, peeled, pitted and finely diced (about 2 cups)
  • 1 small red bell pepper, finely diced
  • 1 small red onion, finely diced
  • 1 jalapeo, minced
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Juice of 1 lime
For the Chicken Tacos
  • 1 tablespoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds boneless, skinless chicken thighs
  • 8 flour or corn tortillas


Serves: 4; 2 tacos and 1 cup salsa each


For the salsa, in a medium bowl, combine the mangos, bell pepper, onion, jalapeo, cilantro and salt. Toss withthe olive oil and fresh lime juice. Adjust the seasonings as needed. Cover and let stand at room temperature for at least 30 minutes.

For the tacos, in a small bowl, combine the cumin, onion powder, garlic powder, salt and pepper. Rub the spice mixture onto the chicken thighs. Set them aside for at least 10 minutes to marinate.

Preheat a grill to medium direct heat. Grill the chicken for 6-8 minutes on each side, or until cooked through. Remove it from the grill, let it rest for 5 minutes and slice chicken into strips.

For each serving, divide chicken among 2 tortillas and top each with salsa.