My Caribbean Grilled Chicken with Mango and Cherry Tomatoes Salsa

2 small chicken breasts ( sliced each lengthwise to butterfly and pound with a meat tenderizer -see left) and marinade for 30 minutes with a mixture of the following ingredients:
1 teaspoon tumeric powder
1 1 tablespoon chili flakes
1 tablespoon parsley (dried or fresh)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoon plain yogurt
                                                      2 tablespoon olive oil
                                                      juice of 1/2 a lemon
                                                      2 cloves garlic -minced

For the Mango salsa mix the following in a bowl and chill:
1 small mango -diced
10 cherry tomatoes quatered
1/4 cup chopped cilantro
1/2 an avocado or 1/4 green apple or even some cucumber (to your liking) -diced
1 clove garlic-minced
1 red chili -diced
2 stalks spring onion
1 tablespoon tomato sauce
juice of 1/2 a lemon (or lime)
salt to taste

heat up an iron grill . Put a tablespoon of olive oil and place the marinated chicken breast on the grill. Cook for about 3-5 minutes or until the sides turns white. Turn and continue grilling for another 3-5 minutes. Remove chicken and wrap in aluminium foil to rest the chicken for at least 15 minutes. This will retain the juiciness of the meat. Serve the chicken over a scoop of the salsa. Top it off with another half a scoop of the salsa. Serve with or without  hot peri-peri sauce ..enjoy...