Grilled Mango Chicken Spa Dining At Home Food

MANGO CHICKEN MARINADE

Steps:

• In your blender or food processor bowl, combine the diced mango, olive oil, lime juice, honey, sriracha, garlic, and salt. Blend until smooth.
• Place your chicken and marinade into a ziploc or zip-top plastic storage bag, then squeeze out excess air while sealing securely.
• Massage the marinade into your chicken by squishing the marinade throughout the bag, until the chicken is well coated.
• Refrigerate and marinate for at least 4 hours. Freeze for up to 3 months.

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER

Steps:

• Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
• Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.

SIMPLE GRILLED MANGOS

Steps:

• Combine sugar, water and ginger in a small saucepan and heat until the sugar is dissolved.
• Remove from the heat and let cool; when the syrup is completely cooled, remove and discard the ginger. While that cools you can cut up your mangos and melt the margarine/butter.
• Brush the mango slices with melted margarine/butter and grill until slightly charred (2-3 mnutes), turning once.
• Place the mangos in a bowl, add the syrup, cover and let cool.
• When ready to serve, cut the mango into bite-sized chunks or whatever size you need.