Grilled Chicken Salsa Flatbreads

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Karen Gibson


for the marinade

  • 1 fresh orange juiced
  • 1 fresh lime juiced
  • 1 tablespoon extra virgin olive oil
  • 2 large flatbreads or naan I used Stonefire naan

for the salsa

  • 1/2 mango chopped (peeled and pit removed)
  • 1/2 cup chopped fresh cherry tomatoes
  • 1/2 cup chopped bell peppers a mix of red and green is pretty
  • 2 heaping tablespoons chopped red onions
  • 1/4 cup shredded red cabbage optional, for extra color
  • 1 tablespoon minced cilantro

for the chicken

  • 8 ounces chicken breasts or thighs pounded to an even 3/4" thickness
  • salt and pepper


  • Preheat grill to medium-high; prepare for direct grilling (clean and oil grates).

prepare the marinade

  • In a small bowl, whisk together the orange juice, lime juice, olive oil, and a big pinch of salt until well combined. You'll be using the marinade in three different ways.

prepare the flatbreads

  • Brush the tops of the flatbreads thinly with the marinade. Place on the grill, marinade side up, until the bottoms are lightly toasted. Flip, and grill briefly. Remove and set aside.

prepare the salsa*

  • Toss the salsa ingredients go together in a medium bowl. Drizzle with 2 tablespoons of the marinade, a big pinch of salt, and toss again. Set aside. Before using, drain off any excess liquid.

prepare the chicken

  • Brush the chicken with the remaining marinade and season with salt and pepper.** Grill over direct heat for 3 to 4 minutes then check for grill marks on the underside (you want there to be some browning). Flip, and continue cooking for 3 to 4 minutes more (again, there should be grills marks). Internal temp of the chicken should reach 160°F. Remove from heat and allow to rest (internal temp should reach 165°, and then begin to cool).
  • When the chicken is cool enough to handle, chop into bite-sized pieces. Mix with the salsa. Spread the chicken and salsa over the flatbreads. Add more minced cilantro, if desired, plus a light sprinkling of salt and pepper. Use a pizza cutter or sharp serrated knife to cut each flatbread into fourths.


* Both the marinade and the salsa can be made ahead of time - store in the fridge.
** If you have extra time for the chicken, pour the remaining marinade into a wide, shallow dish. Add water to a one-inch depth, and whisk in 1 teaspoon of salt. Submerge the chicken in the brine and refrigerate for a half hour before grilling. The citrusy brine will help the chicken retain juiciness.
*** Take extra care with marinade - don't brush it on the chicken and then use the contaminated marinade on the flatbreads or in the salsa. Use the marinade first on the flatbreads and the salsa, and then the chicken (or divide the marinade into two separate containers).