In a large food processor, combine the mango and garlic. Pulse until a paste forms. Add the coconut milk, lime juice, ginger, brown sugar, salt and lime zest. Blend until fully combined, some coarser pieces are fine.
Transfer the marinade to a large bowl or airtight plastic bag. Place the chicken in the bowl or bag, cover to coat and chill for 12-24 hours.
When ready to grill, remove the chicken from the marinade, discarding any excess.
Preheat the grill to 350°F and generously oil the grates.
Grill over indirect heat for 25-30 minutes or until they reach an internal temperature of 160°F. Remove from the grill and rest for 5 minutes.
Slice the chicken and then top with mango salsa.
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