CHICKEN WITH MANGO-CUCUMBER SALSA
I put this dish together after looking for something quick and easy without too much indoor cooking. My husband prefers this moist grilled chicken a tad spicy. -Linda Tringali, Monroe Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (4 cups salsa).
Number Of Ingredients 16
Steps:
- For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.
Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
Steps:
- Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)
GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE
Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
- Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
- Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g
CRISPY COCONUT CHICKEN WITH MANGO SALSA
Totally Tropical! I served this for our church at a Girls Night - Tropical Breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.
Provided by LilPinkieJ
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
- Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
- Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
- Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
- Top each breast with mango salsa.
MANGO CUCUMBER SALSA
I found this recipe in a circular a long time ago and have adapted it over time. Can't remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips. Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch.
Provided by justcallmetoni
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
- I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.
Nutrition Facts : Calories 52, Fat 0.2, SaturatedFat 0.1, Sodium 3, Carbohydrate 13.4, Fiber 1.5, Sugar 9.6, Protein 0.9
GRILLED CHICKEN WITH AVOCADO SALSA
Healthy Cilantro Lime grilled chicken breasts topped with fresh avocado salsa making this dish a DELICIOUS low-carb & Keto Dinner in under 30 minutes!
Provided by Layla
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- In a large bowl, whisk all the ingredients for the marinade and set aside.
- Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
- Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.
Nutrition Facts : ServingSize 1 serving (1/4th of the dish), Calories 468 kcal, Carbohydrate 12 g, Protein 39 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 501 mg, Fiber 7 g, Sugar 2 g
ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA
Steps:
- Combine first 10 ingredients to make salsa (may be prepared one day in advance). 1-2 hours prior to grilling combine spices and evenly coat chicken pieces - cover and place in refrigerator. When ready to eat prepare grill for high heat. After chicken has marinated in dry rub, grill on each side for approximately 4-5 minutes or until cooked through. Serve chicken by spooning salsa on top of or aside chicken. Garnish with fresh cilantro leaves. Enjoy!
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