BROILED CHICKEN THIGHS WITH MANGO SALSA
With all the kitchen gadgets these days, it's easy to forget that your broiler can do a great job on boneless, skinless chicken thighs. Put the chicken thighs in the marinade early in the morning, and the broiler will have your dinner ready in about 10 minutes. Start the salsa ahead of time, so the bright flavors can meld, while you get the remainder of your dinner ready. Lime=cilantro rice makes a great side for this dish!
Provided by Bibi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 8h25m
Yield 8
Number Of Ingredients 17
Steps:
- Place chicken thighs in a gallon-sized resealable bag.
- Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally.
- Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
- Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
- Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 15.3 g, Cholesterol 38.7 mg, Fat 13.9 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 75.7 mg, Sugar 11.9 g
MIRACLE MANGO SALSA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat a large cast-iron skillet over medium-high heat.
- Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
- Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
- Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.
GRILLED CHICKEN WITH MANGO AVOCADO SALSA
Spiced grilled chicken breasts topped with a sweet and tangy mango avocado salsa.
Provided by Rena
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
- Grill for 4-5 minutes on each side or until cooked through.
- While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
- Spoon the salsa over the chicken and serve.
Nutrition Facts : Calories 401 kcal, Carbohydrate 48 g, Protein 28 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 151 mg, Fiber 6 g, Sugar 32 g, ServingSize 1 serving
JERK CHICKEN THIGHS WITH MANGO SALSA
Treat your summer barbecue guests to this delicious grilled recipe instead of the usual hamburgers and hot dogs. From W.W.
Provided by boomboomboom
Categories Chicken
Time 41m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat.
- Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
- Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
- Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
- *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
Nutrition Facts : Calories 186.9, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 318.8, Carbohydrate 13.4, Fiber 1.6, Sugar 9.5, Protein 23
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Provided by Bobby Flay
Categories main-dish
Time P1DT1h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.
MARINATED GRILLED CHICKEN WITH WATERMELON SALSA
Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.
Provided by Cookin-jo
Categories Chicken Breast
Time 25m
Yield 4 chcken breasts, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a zipper bag and mix.
- Add chicken, seal, and smoosh around to coat.
- Refrigerate 4 hours, turning occasionally.
- Combine salsa ingredients and stir.
- Plate chicken on pre-heated grill coated with cooking spray.
- Grill 5 minutes on each side, less for thighs, or until cooked through.
- Serve with salsa.
GRILLED CHICKEN WITH MANGO SALSA
Provided by Fork Knife Swoon
Time 1h15m
Number Of Ingredients 14
Steps:
- Make the salsa. Combine the mango, scallions, cilantro and lime juice in a bowl. Season with salt and pepper, to taste. Set aside. The salsa can be made up to a day ahead and kept in the refrigerator until ready to serve.
- Make the marinade. Add the mango, olive oil, vinegar, lime juice, garlic and salt and pepper to a food processor or blender and puree. Pour into a large bowl and add the chicken pieces. Marinate, refrigerated, for at least an hour or up to a day.
- Prepare the grill. Heat half of the grill to high, direct heat, and leave the other half cooler (if using charcoal or wood, then this area will have fewer coals). Add the chicken to the hottest part of the grill, skin-side down, and cook for 5-7 minutes until the skin is seared but not burnt.
- Move the chicken to the cooler part of the grill, baste with the marinade, cover, and cook undisturbed for 20-25 minutes. Turn the chicken over and baste again with the marinade. Cover and cook for another 20-25 minutes, flipping and basting occasionally, until the chicken is cooked through and the internal temperature reaches 170 degrees. Serve warm with the Mango Salsa.
BROILED CHICKEN THIGHS
Steps:
- Position the top rack about 3 - 4 inches from the heating element. Set the oven to high broil and let it preheat.
- Line a baking tray with foil.
- Place chicken thighs in a large bowl. Add the oil, and the seasoning and mix well. Transfer the thighs to the baking tray and spread around, such that all thighs will be directly under the heating element.
- Broil the thighs for about 7, until nicely browned and the internal temperature reads 165F plus. Tip: the broiling time may vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.
Nutrition Facts : Calories 158 kcal, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 488 mg, ServingSize 1 serving
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- Add chicken thighs to a large resealable plastic bag. Add all other marinade ingredients to a blender or food process and pulse several times until it's semi-smooth. Pour marinade into bag with chicken, seal and place in the refrigerator for 3-8 hours.
- To a small mixing bowl, add salsa ingredients and toss to combine. Set aside while you cook the chicken.
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