Caribbean Style Chicken With Mango Salsa Food

CARIBBEAN-STYLE CHICKEN WITH MANGO SALSA

Steps:

• Begin the mango salsa: Cut up the mangoes and vegetables. Combine all the ingredients in a bowl, except the herbs and lime juice. Refrigerate.
• Using a sharp knife, cut each chicken breast into two thin cutlets, as if butterflying the meat, but cutting all the way through.
• Combine the seasonings and sprinkle each side of each cutlet with an equal amount.
• Melt the butter in a large skillet over high heat (medium-high if using a nonstick coated skillet) and add the oil.
• Place the cutlets in the skillet with the thickest parts towards the center of the skillet, and set a timer for 2 minutes.
• After two minutes, turn each portion and cook another 2 minutes.
• Remove to a plate to rest for a minute or two while you finish up the salsa.
• Remove the salsa from the fridge and add the herbs and lime juice. Add salt if you think it needs it but I don't find that it does.
• Serve the chicken with some of the salsa and add a green salad for a light, healthy, and quick meal!

BONELESS BREAST OF CHICKEN WITH MANGO SALSA

Steps:

• CHICKEN: Mix all ingredients except chicken in a bowl. Add chicken and marinate for about two hours. Cook in preheated 375 degrees F oven for 45 minutes. Top with Mango Salsa Sauce.
• MANGO SALSA: Combine all ingredients in a bowl and stir well. Let sit for half an hour before serving on top of chicken.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

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.

JERK CHICKEN KEBABS WITH MANGO SALSA

Steps:

• Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
• Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
• Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

CARIBBEAN HONEY-SPICED CHICKEN WITH MANGO

Steps:

• In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
• Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts.
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• Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.