Grilled Chicken With Mango Chutney Food

GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY

Steps:

• In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
• Make chutney:
• In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
• Make Scotch bonnet sauce:
• In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
• Cook chicken
• Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
• Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

Steps:

• For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
• For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
• Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
• Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece 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.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

TEQUILA FLAVORED GRILLED CHICKEN BREAST WITH MANGO CHUTNEY ON SESAME TORTILLA

Steps:

• Pulverize first 7 ingredients in blender. If sauce is too spicy for your taste, add additional small amount of orange juice and sugar to diminish the "heat". Add chopped cilantro after other ingredients blended so that the cilantro retains leafy appearance. Marinate chicken breast for 1 hour - do not marinate too long or the meat will get soft and start to cook because of the acid in the lime juice. Grill chicken breast until they have nice grill marks and are just done. Salt meat to taste. Cut slices on bias for presentation.
• Mango Chutney: Cut mango into bite size pieces, about 1/2 to 1-inch long. Reserve any mango juice for the mixture. Place all ingredients in an 8 to 10-inch frying pan and simmer on low to medium heat for 15 minutes. Stir frequently to avoid burning. Remove from heat and when cool place in covered container and refrigerate for at least 2 hours. Keeps for at least 4 to 5 days. Best served slightly chilled.
• Tortillas: Mix dry ingredients, except sesame seeds, in large bowl. Add oil to dry ingredients then slowly add warm water until a ball forms and dough does not stick to the surface. Knead briefly, cover with plastic and let rest for at least 30 minutes. Divide dough into 10 pieces.
• Roll out dough with floured rolling pin to about 7 or 8 inches or use tortilla press. Be sure to use waxed paper or parchment paper to prevent the dough from sticking to the press. Put the sesame seeds on a plate and lay the tortilla on the seeds - you can place sesame seeds on one or both sides depending on amount of sesame taste desired. Since the seeds will be cooked directly, a lot of sesame flavor will be released.
• Cook each tortilla on non-greased non-stick griddle until each side begins to brown, about 45 seconds to 1 minute per side. Some of the seeds will pop. These tortillas are best served immediately while warm. Keep them covered with a tea towel. If stored, wrap tightly and reheat before serving.
• Place tortillas on a platter, add grilled, sliced chicken and top with mango chutney. Garnish with cilantro sprigs, if desired.

GRILLED CHICKEN HOAGIES WITH MANGO CHUTNEY AND MELTED BRIE SERVED WITH TOMATO CUCUMBER SALAD

Steps:

• Heat a grill pan or outdoor grill to high heat.
• In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.
• In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.
• Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.
• Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.