Grilled Chicken With Mango Watermelon Salsa Food

CHICKEN WITH WATERMELON-MANGO SALSA

Steps:

• Place chicken in shallow glass dish. Mix grill seasoning and oil; spoon over chicken. Cover; refrigerate 1 hour.
• Meanwhile, in medium bowl, mix all salsa ingredients. Cover; refrigerate to blend flavors.
• Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with salsa.

GRILLED CHICKEN WITH MANGO WATERMELON SALSA

Steps:

• Put the first six ingredients in a ziploc bag and squish around to combine. Add the chicken breasts and toss them around to make sure they are even coated with the marinade. Refrigerate for up to 4 hours.
• Preheat grill to high. Spray grill rack with a little cooking spray or mop with oil (whatever method you use to help foods not stick to your grill). Grill breasts about 5 minutes on each side or until cooked thoroughly. Start testing on second side after about 3 minutes. Grill to 160-165.
• Remove chicken from grill and let rest (covered with foil) for 5-10 minutes.
• Combine the watermelon, mango, onion, cilantro, pepper, lime juice, sugar and salt in a bowl. Toss to make sure it is well combined (this can be done a day ahead of time).
• Serve chicken topped with salsa.

MIRACLE MANGO SALSA CHICKEN

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.

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.

MARINATED GRILLED CHICKEN WITH WATERMELON SALSA

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.

WATERMELON - MANGO SALSA

Steps:

• 1. Dice watermelon and mango into small cubes.
• 2. Blend all other ingredients into fruit cubes
• 3. Chill well, serve.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA

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.