Grilled Cuban Chicken With Black Bean And 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. 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.

GRILLED CUBAN MOJO CHICKEN WITH MANGO SALSA

Steps:

• Measure and add the olive oil, garlic, citrus zest and juice and spices in a bowl, whisking well to combine. Add in the chicken and toss to coat. Marinate for not longer than 25 to 30 minutes.
• Meanwhile preheat your grill to 400and prepare the salsa.
• Grill the chicken until no longer pink. Depending on if you're using a grill pan or an outdoor grill will depend on how long. I would preheat your outdoor gill to 400 to 450° and if you're using a grill pan, preheat to medium to medium-high. Allow the chicken to rest for about 5 minutes before serving.
• In a medium bowl combine the mango, onion, hot pepper and cilantro. Season with a few small pinches of kosher salt before tossing to combine.
• Top chicken with salsa and enjoy!

CHICKEN WITH BLACK BEAN SALSA

Steps:

• For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GRILLED CUBAN CHICKEN WITH BLACK BEAN AND MANGO SALSA RECIPE - (5/5)

Steps:

• In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours. Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours. When ready to cook, coat grill or gill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salso over chicken; pour any liquid left in botom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving

GRILLED CHICKEN WITH BLACK BEAN SALSA

Steps:

• In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.

SPICY CUBAN MOJO CHICKEN WITH MANGO-AVOCADO SALSA

Steps:

• Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
• While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
• To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.