Grilled Chicken With Mango Sriracha Glaze Food

MANGO CHICKEN MEAL PREP BOWLS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes.
• Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa.
• Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

GRILLED CHICKEN BREAST WITH SPICY PINEAPPLE MANGO SALSA

Steps:

• Place boneless chicken breast in a ziplock bag.
• Add marinade ingredients shaking well.
• Chill for 1/2 an hour.
• Rub grill with an oil.
• Heat the grill on high for 5 minutes.
• Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes.
• Turn the chicken after the 5 minutes and grill another 5 minutes.
• Reduce the heat to medium low and finish cooking the chicken for another 5 minutes.
• Salsa---.
• Mix all ingredients and chill till ready to serve.
• Scoop salsa onto plate and top with half chicken breast.
• Eat UP!

GRILLED CHICKEN WITH MANGO SRIRACHA GLAZE RECIPE

Steps:

• 1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle. 2. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside. 3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper. 4. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.

GRILLED CHICKEN WITH MANGO HABANERO GLAZE

Steps:

• Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use.
• Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.
• Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.

GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE

Steps:

• For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
• Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
• For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
• Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
• Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.