Grilled Mango Chicken With Lentils And Yogurt Food

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

Steps:

• For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
• For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
• Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
• Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

GRILLED CHICKEN AND MANGO SKEWERS

Steps:

• Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

GRILLED MANGO CHICKEN WITH LENTILS AND YOGURT

Steps:

• Heat the oil in a large pan over a low-medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for 2 minutes more. Stir in both seeds and the ginger. Cook for another 2 minutes, then add the tin of tomatoes, the lentils and 600ml cold water.
• Bring to a simmer and cook, stirring often, for 20-25 minutes until the lentils are soft. Stir in 1 tbsp mango chutney, plus salt and pepper to taste.
• Meanwhile, heat the grill (or a griddle pan) to medium-high. Put the chicken in a bowl, then mix with the yogurt and the rest of the mango chutney. Grill/griddle for 12-15 minutes until starting to char, then turn and cook for 5 minutes more or until completely cooked through. Set aside to rest.
• Slice the grilled chicken and serve with the lentils, topped with coriander sprigs, with lime wedges on the side, plus extra mango chutney and yogurt.

YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
• Let chicken marinate in the refrigerator, 3 to 8 hours.
• Bring chicken to room temperature, about 30 minutes. Pour off marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

CHILE-AND-YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
• Let chicken sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8-10 minutes total. Transfer to a platter and let rest 5-10 minutes before serving.
• Do Ahead:
• Chicken can be marinated 12 hours ahead. Keep chilled.

GRILLED CHICKEN, MANGO & BLUE CHEESE TORTILLAS

Steps:

• Sprinkle chicken with blackened seasoning. On a lightly oiled rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Meanwhile, in a small bowl, mix yogurt, lime zest, lime juice, salt and pepper. Cool chicken slightly; finely chop and transfer to a small bowl. Stir in mango and onion., Grill tortillas, uncovered, over medium heat 2-3 minutes or until puffed. Turn; top with chicken mixture and blue cheese. Grill, covered, 2-3 minutes longer or until bottoms of tortillas are lightly browned. Drizzle with yogurt mixture; sprinkle with cilantro. Cut each tortilla into 4 wedges.

GRILLED CHICKEN WITH A MINT AND YOGHURT SAUCE

Steps:

• Make gashes in the chicken flesh at several places.
• Mix the lime or lemon juice, honey, yogurt, seasoning, cumin powder, turmeric and ginger-garlic mince and half the mint.
• Marinade the chicken with this paste for 30 minutes to an hour.
• Cook the chicken under a moderately hot grill until thoroughly cooked and golden brown, turn the chicken occasionally during the cooking.
• Sprinkle with remaining mint, serve with potatoes and tomato salad.
• Note: I add and subtract ingredients for a slight change in flavour.
• I may use the garlic alone or no garlic, ginger, turmeric at all, depending on my mood.

TROPICAL CHICKEN WITH MANGO YOGURT DIPPING SAUCE

Steps:

• To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
• Pulse until smooth and refrigerate until needed.
• Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
• Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
• Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
• Serve with the dipping sauce.

CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT

Steps:

• Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
• Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
• Add broth, tomato sauce, lentils, and bay leaves.
• Add chicken breasts.
• Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
• Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).