I remember a time when summer vacation for me meant (in a good year) a trip to Italy. Now, living most of the year in Italy, summer is the time when I head back to the US to escape the heat, humidity, and crowds of tourists that summer brings to Italy. It’s also the time when I get to visit my family, including my 4 grandchildren, in New Mexico.

Summertime fun in New Mexico means catching up with friends, backyard brunches, cocktails on the patio, family BBQs, and pool parties. And when my granddaughter Isabelle makes a special request for “that chicken with the mango on top”, well, it’s my grandmotherly duty to get busy in the kitchen.

I found a version of this chicken dish many years ago in, of all places, a Weight Watchers magazine. I’ve tinkered quite a bit with it since then and it has become one of my family’s favorites. The original recipe was called Cuban Chicken with Black Bean Mango Salsa, we just call it Grilled Mango Chicken. And my version has no beans or cilantro (mostly because some in my family don’t like them - crazy, no?),

I’ve adjusted the marinade proportions a bit. I also use skinless, boneless chicken thighs instead of the breasts that the original recipe called for. Thighs are much easier to grill, faster, and remain so moist. The star of the dish is the salsa. Sweet, ripe mango and avocado with red onion and spices. My changes means that it no longer qualifies as a diet recipe!

Here is the recipe I use to make a family sized batch (feeds 10-12 people):

Marinate 15 skinless, boneless chicken thighs (about 4 - 4.5 pounds) for 6-8 hours in: 1 cup orange juice, 1/3 cup fresh squeezed lime juice, 1 and 1/2 tablespoons olive oil, 1 tablespoon finely minced garlic, 2 teaspoons cumin powder, 1 and 1/2 teaspoons salt, and 1 teaspoon coarse ground black pepper. Be sure to open up the chicken thighs so more surface area is exposed to the marinade. Laying them flat in a couple of gallon size zip-lock baggies works great. Refrigerate until ready to grill. Grill for 15-20 minutes (I use a gas grill, but a stovetop grill pan works too).

Prepare the mango avocado salsa an hour or two before serving. Cube 2 large mangoes and 1 large avocado. Add 1/2 cup orange juice, 3 tablespoons fresh lime juice, 2 tablespoons finely diced red onion, 1 teaspoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon salt. Refrigerate until ready to serve. Serve in a big bowl and let everyone scoop some onto their grilled chicken.

The grilled chicken pairs well with a green salad or, even better, a fresh corn salad.

I like Ina Garten’s corn salad recipe which simply dresses fresh corn, cooked until just tender, with some chopped red onion, olive oil, cider vinegar, salt, pepper, and a bit of fresh basil.

A bowl of juicy watermelon makes a perfect dessert. Tastes like summer !