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1 ripe mango, peeled,seeded, and diced
1/4 cup finely chopped poblano pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh cilantro
1/2 cup rice wine vinegar
3/4 teaspoon salt
2 pounds boneless skinless chicken breasts, trimmed of any excess fat
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Emeril's Original Essence

1. Position the grill in the closed grill position and preheat to the “max” setting.
2. Combine the mango, poblano, red bell pepper, onions, and garlic, in a bowl and stir to combine.
3. Add the vinegar, cilantro, and 1/8 teaspoon of the salt, and stir well.
4. Adjust seasoning to taste, and set aside while you grill the chicken breasts.
5. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.
6. Lightly brush the chicken breasts with the oil and season with the remaining salt, pepper, and Essence.
7. Open the grill and place the chicken breasts on the bottom grill plate.
8. Cover and cook for 4 to 5 minutes.
9. Remove from the grill and serve with the Mango Salsa.