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Add the chicken thighs to a bowl, sprinkle on all sides with 1 tablespoon salt. Cover with beer, refrigerate for 30 minutes and up to 1 hour. In a small bowl stir together the remaining 1 teaspoon salt, lemon zest, pepper, and garlic powder, set aside. In a medium sized bowl add the mango, onion, cilantro, bell pepper, jalapeno, lemon juice and salt. Remove the chicken from the beer, rinse and pat dry. Rub the chicken on all sides with the lemon pepper mixture. Heat the olive oil in a cast iron skillet over medium high heat (take care not to heat the pan over too high heat, the chicken will burn before it cooks through). Add the chicken to the pan (cooking in batches if necessary), until golden brown on the outside and cooked through, about 5 minutes per side. Plate the chicken, top with mango salsa.

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