GRILLED CHICKEN WITH MANGO AVOCADO SALSA
Spiced grilled chicken breasts topped with a sweet and tangy mango avocado salsa.
Provided by Rena
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
- Grill for 4-5 minutes on each side or until cooked through.
- While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
- Spoon the salsa over the chicken and serve.
Nutrition Facts : Calories 401 kcal, Carbohydrate 48 g, Protein 28 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 151 mg, Fiber 6 g, Sugar 32 g, ServingSize 1 serving
GRILLED JERK CHICKEN WITH MANGO SALSA
If you don't like Jerk chicken or spicy dishes, this chicken recipe might not be for you. But if you do like spicy, this is for you. We used three jalapenos in the mango salsa and found it quite spicy (and we like spice). Adjust the jalapenos to suit your heat tolerance. The marinade has all the classic flavors of jerk chicken...
Provided by Angela Gray
Categories Chicken
Time 1h50m
Number Of Ingredients 28
Steps:
- 1. In a large bowl, add chopped onions, green onions, garlic, and Scotch Bonnet.
- 2. Toss the seasoning with the chopped vegetables.
- 3. In a small bowl, whisk together the olive oil, soy sauce, vinegar, orange juice, and lime juice.
- 4. Slowly add the wet ingredients to the vegetables and spices. Stir until combined well.
- 5. Reserve 1 cup of the marinade for basting during grilling.
- 6. Add chicken to marinade and cover for at least an hour. For best results, marinate overnight or for 8 hours.
- 7. MANGO SALSA DIRECTIONS: In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos.
- 8. Process until almost finely grated stage. Scrape out into a quart-size bowl or bigger.
- 9. Next, add the chopped tomatoes and chopped green pepper to the food processor. Process until chunky. Add these to the quart bowl.
- 10. Next, add the mango to the food processor and process until very chunky. Add to the rest of the ingredients in bowl.
- 11. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl. Then add the fresh lime juice and sea salt.
- 12. Mix well. Cover and place in the refrigerator until ready to serve.
- 13. Pre-heat your grill and remove chicken from marinade. Grill 8-10 minutes on each side or until the chicken is no longer pink.
- 14. Baste chicken while grilling with reserved marinade. Grilling time will depend on the thickness of the chicken.
- 15. Serve with Mango Salsa, black beans and rice, and grilled sweet potato halve.
- 16. *You may use this salsa alone as an appetizer with tortilla chips. This is our friends' favorite salsa and is highly requested!
- 17. *NOTE* *WARNING* Scotch Bonnet Peppers (habanero) and jalapeno peppers must be handled properly or they can cause burning and irritation to skin and eyes. If you cannot handle very, very hot and spicy food then skip the scotch bonnets and use the jalapeno. You must wear gloves when chopping the peppers, the peppers have oil's that will stay on your skin and most likely will get in your eyes, not to mention burn your skin! You may even need to wear a mask because of the fumes from the peppers.
- 18. NOTE *Depending on the size and thickness of your chicken breast you may need to split the boneless breast and then pound them down to around an inch in thickness.
JERK CHICKEN BOWLS WITH MANGO PINEAPPLE SALSA
Get ready to be taken to Jamaica with these Jerk Chicken Bowls with Mango Pineapple Salsa served over coconut rice. It's an easy weeknight meal your family will love!
Provided by Krista
Categories Dinner
Time 1h5m
Number Of Ingredients 27
Steps:
- In a small bowl: add brown sugar, allspice, thyme, cinnamon, cloves, nutmeg, salt, black pepper, minced jalapeno, garlic cloves, green onions, lime juice and olive oil. Stir to mix everything together set aside.
- Add JustBARE Chicken Breast to a large Ziploc. Pour the jerk spice blend to the Ziploc. Close the bag and massage jerk season into the chicken. Let the chicken rest and marinade for 15 minutes.
- Preheat grill to medium high heat, about 350-400 degrees F.
- In the meantime, in a sauce pan add rice, coconut milk and water. Stir. Bring a boil. Once boiling, cover and reduce to low heat (simmer) and cook for 15 minutes. Fluff the rice with a fork and add the black. Let rest.
- In a medium bowl: add mango, pineapple, red onion, jalapeno, cilantro, lime juice and salt to taste. Stir to mix everything together. Set aside.
- Add the jerk chicken to the grill. Grill each side for 5-6 minutes, until there is no more pink. Remove from grill let rest for 2 minutes and then slice.
- Assembly time: To each bowl evenly distribute coconut rice, sliced jerk chicken, mango pineapple salsa and sliced avocado.
- Devour!
Nutrition Facts : ServingSize 1 bowl, Calories 529 calories, Sugar 18 g, Sodium 746 mg, Fat 19 g, SaturatedFat 5 g, Carbohydrate 45 g, Fiber 8 g, Protein 32 g, Cholesterol 20 mg
JERK CHICKEN THIGHS WITH MANGO SALSA
Treat your summer barbecue guests to this delicious grilled recipe instead of the usual hamburgers and hot dogs. From W.W.
Provided by boomboomboom
Categories Chicken
Time 41m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill to medium heat.
- Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
- Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
- Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
- *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.
Nutrition Facts : Calories 186.9, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 318.8, Carbohydrate 13.4, Fiber 1.6, Sugar 9.5, Protein 23
JERK CHICKEN KEBABS WITH MANGO SALSA
A simple colourful way with chicken that is packed with goodness
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
- Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
- Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.
Nutrition Facts : Calories 263 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
SPICY GRILLED CHICKEN WITH MANGO SALSA
Spicy grilled chicken with fresh colorful salsa is perfect for any summer cookout.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill to medium heat, or between 350 degrees to 450 degrees F.
- Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
- Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.
- Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)
- Top grilled chicken with mango salsa and serve immediately.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.5 g, Cholesterol 64.6 mg, Fat 17.2 g, Fiber 2.7 g, Protein 24.7 g, SaturatedFat 2.9 g, Sodium 99.7 mg, Sugar 14.5 g
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 JERK CHICKEN WITH MANGO CILANTRO SALSA
Provided by Bobby Flay
Categories main-dish
Time P1DT1h10m
Yield 8 servings
Number Of Ingredients 28
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.
GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Provided by Chrissy Tracey
Categories Tofu Onion Green Onion/Scallion Garlic Chile Pepper Thyme Ginger Soy Sauce Vinegar Lime Juice Pepper Nutmeg Cinnamon Lime Mango Bell Pepper Cilantro Honey Plantain Dinner Lunch Vegan Vegetarian Summer Grill/Barbecue Tree Nut Free Juneteenth Labor Day Father's Day Wheat/Gluten-Free Peanut Free Jamaica
Yield 4 Servings
Number Of Ingredients 36
Steps:
- Tofu
- Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15-30 minutes.)
- Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.
- Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day. Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.
- Salsa
- Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using),and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just until coarsely chopped, 5-10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.
- Plantains and assembly
- Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.
- Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining ¼ cup oil in a small bowl. Brush cut sides of plantains generously with mixture.
- Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.
- Top tofu and plantains with scallions and serve with salsa and lime wedges.
GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY
Provided by Chris Schlesinger
Categories Food Processor Chicken Fruit Herb Mustard Onion Pepper Freeze/Chill Marinate Sauté Backyard BBQ Tailgating
Yield Makes 6 (main course) servings
Number Of Ingredients 29
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.
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- Cook the rice according to the directions on the packaging. For the black and brown rice mix that I used for these bowls, I needed to cook it for over 45 minutes in my rice cooker. Because rice always takes a while to cook, make sure this is the first thing you do.
- Cut your pineapple into thin slices, removing the outside. Then, taking a small or medium sized circle cookie cutter, remove the core from the slices, turning them into rings. Grill on medium heat for 3-5 minutes on each side until the grill marks are visible and pineapple is softer.
- Add 1 tbsp of olive oil to a large pan on medium heat. Once the oil heats up, dump all of the contents of the ziplock bag with the chicken into the pan.
20 MINUTE GRILLED JERK CHICKEN WITH MANGO-NECTARINE SALSA.
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4.2/5 (7)Total Time 20 minsCategory Main CourseCalories 630 per serving
- 1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill. 3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine.4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy!
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- Combine rice ingredients in a medium saucepan and bring to boil. Stir, then reduce the heat to low. Cover and cook 15 minutes.
- Heat the oil in a skillet on medium high until oil shimmers. Add the chicken and cook 3-5 minutes on one side (or recommended time if larger breasts) without moving. Flip the chicken over and cook on the other side without moving.
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- Make the jerk seasoning: Place the ingredients for the seasoning in a food processor or blender. Pulse for 10 seconds, until the mixture is combined but not totally smooth. Set aside ¼ cup of the marinade, then transfer the rest to a large glass or ceramic dish or resealable plastic bag. Place the ¼ cup of marinade in the fridge.
- Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.
- Thirty minutes before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to medium heat. Meanwhile, prepare the rice and salsa.
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From myrecipes.com
5/5 (13)Calories 244 per serving
- Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
- While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.
GRILLED JERK CHICKEN WITH FRESH MANGO SALSA - DASH OF HONEY
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Servings 4Total Time 25 minsCategory Mains
- Prepare the marinade. Combine all the chicken ingredients (except the chicken!) in a food processor. Blend until smooth. I recommend adding 1 scotch bonnet pepper first and to add the other one if you want it to be spicier. Add the marinade and the chicken thighs to a ziploc bag to blend.
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- Start the day before the cook and prepare the jerk marinade by placing all of the ingredients into a blender and pulsing until you have a smooth mixture.
- Place the chicken thigh fillets in a bowl and cover with the marinade, making sure every pieces is filly covered. Then cover the bowl and place into the fridge for at least 12-24 hours.
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- In a food processor, add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice, then puree until smooth.
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5/5 (6)Total Time 3 hrs 30 minsCategory Entree, Main CourseCalories 315 per serving
- Add chicken thighs to a large resealable plastic bag. Add all other marinade ingredients to a blender or food process and pulse several times until it's semi-smooth. Pour marinade into bag with chicken, seal and place in the refrigerator for 3-8 hours.
- To a small mixing bowl, add salsa ingredients and toss to combine. Set aside while you cook the chicken.
- Heat a large skillet over MED-HIGH heat with a drizzle of vegetable oil. Remove chicken from marinade, patting lightly with paper towels to remove excess marinade, then place chicken in skillet. Cook approximately 4-5 minutes per side, until lightly charred and cooked through.
- Set chicken aside to rest for several minutes, then serve with a couple of spoonfuls of avocado mango salsa over the top.
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- Combine the chicken with the seasonings, lime juice, and oil. Mix well so all of the meat is evenly coated and set aside.
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- If using chicken breasts pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded).
- Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
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