Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa (Kristy Anson)

4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chili powder
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin
2 T Worcestershire sauce

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill. Serve hot, with Mango Salsa with Red Bell Pepper.

Mango Salsa with Red Bell Pepper
1 mango, diced small
1/2 large red bell pepper, diced small
1/4 cup diced red onion, diced small
2-3 T finely chopped cilantro
2 T fresh lime juice
2 T extra-virgin olive oil
1 tsp. ground cumin (or less if you don't like cumin that much)
1/2 tsp. green Tabasco sauce or your favorite hot sauce (more or less to taste)
pinch of salt

Chop mango, red pepper, and red onion into pieces about 3/8 inch square, and combine in bowl. Mix lime juice, olive oil, ground cumin, green Tabasco and salt in small bowl, wisk together, and mix into salsa. Add chopped cilantro and stir until combined.