Grilled Chicken With Warm Mango Salsa Food

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.

ROCCO'S GRILLED CHICKEN WITH WARM MANGO SALSA

Steps:

• Preheat grill or grill pan over high heat. Spray chicken thighs lightly with PAM and season with Nu-Salt and pepper. Grill about 4 minutes per side, or until just cooked through.
• Meanwhile, heat a large nonstick pan over med-high heat. Spray with PAM and add onions. Season onions with Nu-Salt and pepper and cook until almost tender.
• Add jalapeno, tomato and mango to the pan. Cook, tossing often, until just heated through.
• Add lime juice and zest and cilantro and adjust seasonings, if necessary.
• Slice chicken and serve with warm salsa. Although no actual salt is called for in this recipe, please add it as you see fit.

GRILLED CHICKEN WITH WARM MANGO SALSA

Steps:

• Preheat a grill or grill pan over high heat.
• Spray the chicken breasts lightly with cooking spray, and season them with salt and pepper to taste. Grill the chicken until it is just cooked through, about 3 minutes per side. Transfer the chicken to a platter, and cover it with foil to keep it warm.
• Meanwhile, heat a large nonstick sauté pan over medium-high heat. When it is hot, spray the pan with cooking spray, and add the onion. Season with salt and pepper and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Add the jalapeño, tomato, and mango, and cook the salsa, stirring it occasionally, until it is just heated through, 4 to 5 minutes.
• Add the lime zest, lime juice, and cilantro to the salsa. Season to taste with salt, if desired. Serve the chicken with the warm salsa and avocado slices on top.
• healthy tips
• Here's a quick and easy way to separate a mango from its skin. Using a paring knife, make a cut through the mango, sliding the knife next to the pit and along one side of the mango. Repeat on the other side of the pit, which will leave you with two large pieces. Working with one piece at a time, make crosshatch cuts through the fruit just to the peel, but not through it. Bend the peel back and carefully slide the knife between the peel and the fruit to remove the meat from the peel. Cut up any large pieces and discard the skin.
• nutrition information
• Fat: 33g (before), 7.2g (after)
• Calories: 590 (before), 274 (after)
• Protein: 35g
• Carbohydrates: 20g
• Cholesterol: 82mg
• Fiber: 5g
• Sodium: 245mg

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.

GRILLED CHICKEN WITH MANGO SALSA

Steps:

• Combine all marinade ingredients in a small bowl & mix well.
• Trim any fat from breasts before placing them into a ziplock bag or plastic container; cover with marinade.
• Refrigerate for a minimum of 4 hours (and preferably overnight), turning occasionally to distribute the marinade.
• Remove breasts from the marinade & grill on medium heat for 5 to 6 minutes per side (depending on the size of the breasts) or until no longer pink inside.
• Meanwhile, place fruit/veggies into a medium sized bowl.
• Combine remaining ingredients in a small bowl & mix well; pour over fruit/veggies & stir.
• Serve the salsa on top of or beside the breasts.

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.

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!