Prepare the marinade - In a mixing bowl, combine the mango salsa, minced garlic, lime juice, ground cumin, salt, and black pepper. Mix well. - Make sure to measure the ingredients precisely as instructed to ensure that the marinade is well-balanced and not too spicy or too sweet. If you want to add more heat, you can add more jalapenos or chili powder to taste. If you want a milder flavor, you can reduce the amount of jalapenos or omit them entirely.

Marinate the chicken - Add the chicken to the bowl with the marinade, making sure it is well-coated with the mixture. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 12 hours. - The longer you marinate the chicken, the more flavorful it will be. Make sure the chicken is coated evenly with the marinade to ensure that it cooks evenly as well.

Grill the chicken - Heat a grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade. Place the chicken on the grill and cook for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F. Use tongs to flip the chicken and take care not to pierce it or let the juices escape. - Make sure the grill is well-oiled to prevent the chicken from sticking. You can also cook the chicken in a skillet or regular pan if you don't have a grill, but it may not be as crispy or charred. Use an instant-read thermometer to check the internal temperature of the chicken to avoid under or overcooking it.

Rest and serve - Remove the chicken from the grill and let it rest for 5 minutes before slicing it. Serve the chicken with additional mango salsa on top and a side of your choice. - Letting the chicken rest allows the juices to redistribute and the meat to become juicier. You can serve the chicken with rice, quinoa, or a salad for a complete and balanced meal. Enjoy!