MANGO CHICKEN
Mango chicken is marinated in a fresh mango, lime, ginger, garlic sauce delivers bold sweet-spicy flavors and moist succulent chicken. Grill it, roast it or cook it on the stove top (oven finish). All instructions are included.
Provided by Toni Dash
Categories Main Course
Number Of Ingredients 10
Steps:
- Combine the marinade ingredients in a blender: mango, lime juice, oil, soy sauce, brown sugar, garlic, ginger, crushed red pepper flakes, and cilantro. Blend until smooth. Should yield about 1 ¼ cups.
- Reserve ¼ cup of the marinade for later.
- Place the chicken thighs in a gallon plastic bag or container. Pour in the remaining marinade (1 cup) and coat the chicken. Seal and marinate in the refrigerator for 4 hours minimum and up to 12 hours.
- Preheat oven to 400 degrees F.
- Heat grill pan or cast iron skillet on medium high heat on the stove top. Spray the grill pan lightly with non-stick cooking spray.
- Remove the chicken from the marinade (and discard the mariade from the container). Place chicken skin side down. Sear for 5 minutes.
- Flip over with tongs and sear for 5 more minutes.
- Brush the remaining 1/4 cup of marinade onto the top to the chicken.
- Place the pan in the oven and cook for 10-15 minutes until the internal temperature reaches 165 degrees.
- Allow to rest 5 minutes before serving.
- Preheat gas grill to high. When the grill is hot brush it well and run a paper towel quartered with some vegetable oil on it over the grates to oil them. NOTE: I use the grill brush to push the paper towel over the grates.
- Place chicken thighs, skin side down on heated grill for two minutes to sear them. Turn off half of the grill and move thighs to this side, skin side up, for indirect cooking.
- Close the grill and cook until the internal temperature of the chicken thighs reaches 165 degrees. Baste with the 1/4 cup marinade (top of the thighs only) during grilling. The thighs do not need to be flipped during cooking. Estimated grilling times: For smaller chicken thighs approximately 25-30 minutes, larger thighs can take 45-50 minutes. Juices should run clear and there should be no pink but the flesh will be moist and juicy.
- Remove the chicken thighs and allow them to rest 10 minutes before serving.
- Preheat the oven to 350 degrees. Place a cooking rack in a baking sheet and spray with non-stick spray. Quick clean up tip: Line the baking sheet with foil and discard when done cooking.
- Place on the prepared rack skin side down. Bake in the oven for 30 minutes.Turn the chicken thighs over, baste with the remaining 1/4 cup of marinade and bake another 30 minutes until the internal temperature reaches 165 degrees F on an instant read thermometer.Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 498 kcal, Carbohydrate 16 g, Protein 29 g, Fat 36 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 167 mg, Sodium 641 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 19 g, ServingSize 1 serving
MANGO CHICKEN POCKETS
Make and share this Mango Chicken Pockets recipe from Food.com.
Provided by Bronny_Mac
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of oil in a frypan. Cook onion and garlic until softened. Remove from heat.
- Peel and slice mangoes, reserving any remaining flesh for the sauce.
- Flatten chicken slightly. Sprinkle pepper over. Spread onion and garlic evenly inside chicken. Arrange mango slices over onion and garlic. Fold one side of chicken breast over to enclose filling. Secure with toothpicks.
- Cook fillets in remaining oil for at least 5 minutes on each side.
- Combine sauce ingredients in a small pan (mango, honey garlic and coriander). Add a little stock or water. Cook until slightly thickened. Pour sauce over cooked chicken.
- Serve with a crisp salad and jacket potatoes.
Nutrition Facts : Calories 439.8, Fat 20.6, SaturatedFat 4.9, Cholesterol 92.8, Sodium 96, Carbohydrate 34, Fiber 3.2, Sugar 28.5, Protein 31.4
CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
CHICKEN NAAN POCKETS
Make and share this Chicken Naan Pockets recipe from Food.com.
Provided by Noo8820
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut into the middle of each naan to make a pocket and set aside.
- Mix together the next 7 ingredients and then pour over the chicken and leave to marinade for about an hour.
- When ready to cook the chicken,preheat the grill to very hot,then lower the heat to medium.Place the chicken in a flameproof dish and grill for about 15-20 mins,until tender and cooked through,turning the chicken a couple of times (you can baste with a little sunflower oil if you feel it necessary).
- Remove from the grill and fill each naan with chicken.I also add shredded lettuce,red onion rings and cherry tomato halves,but feel free to do your own thing!
MANGO CHICKEN
This is a quick and easy meal for students and it is cheap
Provided by Ilovefish
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the Chicken into small pieces and cook in the frying pan
- Mix the creme fraiche and both chuntneys and the mango into a bowl
- add to the chicken and heat slowly
- serve with fried or boild rice
- I only used the one type of Chuntney and that was the mild
MANGO CHICKEN
This is an old "Canadian Living" Recipe that has become a family favourite. We all love it, and sometimes I increase the amount of curry paste, depending on who is coming for supper! I normally make it with a pot of rice and a salad. It's a nice "different" dish when you have company. Everyone seems to love it!
Provided by Sassy Sandra
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into three 4 inch pieces.
- Seed, core and cut peppers into 1-inch pieces.
- Slice onions into 1 1/2-inch lengths.
- Peel and pit mangoes and cut into 2/3-inch pieces.
- Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
- In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
- Transfer to plate.
- Add remaining oil to wok; stir-fry peppers for 2 minutes.
- Stir in ginger, cook for 30 seconds.
- Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
- Stir in onions and mango.
- Sprinkle with cashews (if using).
MANGO CHICKEN WITH SPICED PILAU
Spice up your midweek meal with this healthy and flavour-packed recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
- Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
- Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
- Remove bay and cinnamon, stir in coriander and serve with the chicken.
Nutrition Facts : Calories 414 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.77 milligram of sodium
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- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
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- Curried Chicken with Mango Rice. View Recipe. Curry powder's combination of sweet and savory notes lends itself so well to this mango and chicken dish. Everything comes together in one skillet for minimal cleanup (but maximum enjoyment).
- Spicy Grilled Chicken with Mango Salsa. View Recipe. Summer grilling just got so much more flavorful thanks to this mango and bell pepper salsa that's perfect over grilled chicken.
- Mango Chicken Meal Prep Bowls. View Recipe. Make mid-week work lunches more exciting with this make-ahead mango chicken bowl. Chicken is marinated in a mango sauce, grilled, topped with a fresh corn salsa, and served over rice.
- Coriander Chicken with Mango Salsa. View Recipe. Chicken is seasoned with aromatic coriander and served with a mango, orange, and chile pepper salsa. Recipe creator the butterfly says any white fish can be substituted for the chicken as well.
- Grilled Chicken with Fresh Mango Salsa. View Recipe. Fresh ginger root adds a little extra zing to this mango salsa. "Complemented the barbecued chicken very well," says reviewer CATALOGRR of the ginger root.
- Mango-Pecan Chicken. View Recipe. The key to this recipe is fresh, juicy mangoes: "A ripe mango should have about the same consistency as a ripe peach," says reviewer morble.
- Tango Mango Chicken. View Recipe. Switch up stir-fry night with this sweet and spicy combination of bell peppers, onions, chile peppers, chicken, fresh mango, and plum sauce.
- Grilled Chicken Thighs with Mango-Ancho Sauce. View Recipe. An ancho chile pepper is simply the dried version of a poblano pepper, which means it's a little more tame than spicier red peppers.
- Crazy Spicy Chicken. View Recipe. Hot heads won't be able to resist this incredible combination of chicken with mango, tomatoes, onion, serrano peppers, white pepper, dry mustard, curry powder, and fresh asparagus.
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