MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
- Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
- Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)
CHILE MANGO LIME GRILLED CHICKEN THIGHS
These chili mango lime grilled chicken thighs are guaranteed to be your new summer grilling favorite! Delicious chicken thighs marinated in mangoes, lime juice, jalapeños peppers, cilantro and chili powder. This chicken packs a punch in the flavor department!
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender add mango, cilantro, ginger, chili garlic sauce, chili powder, kosher salt, galric, lime juice, lime zest and jalapeño. Blend until smooth. Pour the mango mixture into a large plastic zip-top bag and add the chicken. Close the top, smoosh around the chicken and let marinate for at least 4 hours and up to 24 hours. Heat your grill on medium-high heat and grill the chicken until fully cooked.
GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA
Make and share this Garlic Lime Grilled Chicken With Mango Salsa recipe from Food.com.
Provided by startnover
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
- For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
- Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
- Time does not include marinade time or time to steam rice.
Nutrition Facts : Calories 528.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 147, Carbohydrate 82.1, Fiber 8.2, Sugar 29.3, Protein 32.2
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
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
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 LIME CHICKEN THIGHS
Found this recipe on another website and LOVED it. It makes for such a great summer meal. I like to pair it with frozen margaritas. ;-)
Provided by nikicham
Categories Chicken Thigh & Leg
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix.
- Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours. (I leave it in overnight).
- Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
- Grill chicken for about 30 minutes, or until no longer pink in the center.
Nutrition Facts : Calories 729.8, Fat 61.8, SaturatedFat 13.4, Cholesterol 191, Sodium 190.2, Carbohydrate 3.2, Fiber 0.2, Sugar 0.6, Protein 39.6
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- Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
- Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees and its juices run clear.
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- Add the chicken thighs to the marinade. Massage the chicken with your hands, making sure the chicken is well-coated with the sauce.
- Cover the bowl with plastic wrap and marinate for at least four hours or overnight in the refrigerator for best results.
- Heat up the grill to medium-high. Lightly oil the grill grates *(see second note) before placing the marinated chicken thighs about an inch or two apart on the grill. Discard the excess marinade.
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