Marinated Mango Salsa Chicken 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.

MIRACLE MANGO SALSA CHICKEN

Steps:

• Preheat a large cast-iron skillet over medium-high heat.
• Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
• Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
• Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

MARINATED MANGO-SALSA CHICKEN

Steps:

• Place 1 chicken breast between 2 sheets of plastic wrap; pound to even thickness. Place in shallow dish. Repeat with remaining chicken breasts. Reserve 2 Tbsp. ketchup. Mix remaining ketchup with sour cream and paprika until blended; pour over chicken. Turn to evenly coat both sides of chicken with ketchup mixture.
• Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients in medium bowl; stir in reserved ketchup.
• Heat greased grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done.
• Serve chicken topped with mango mixture.

MAMBO CHICKEN WITH MANGO SALSA

Steps:

• Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.
• Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
• Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.
• Preheat oven to 375 degrees F.
• Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
• To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

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.

SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA

Steps:

• Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
• Rinse and pat dry chicken breast; set aside.
• In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
• For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
• Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
• INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
• Serve chicken hot with salsa.
• Combine all ingredients. Store in air-tight container in cool dry place or freezer.

CRISPY COCONUT CHICKEN WITH MANGO SALSA

Steps:

• Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
• Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
• Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
• Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
• Top each breast with mango salsa.

GRILLED LIME-CILANTRO CHICKEN WITH MANGO SALSA

Steps:

• Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
• Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
• Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
• Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
• To serve, place the chicken on individual plates and spoon the mango salsa on top.

MARINATED DUCK BREAST WITH MANGO SALSA

Steps:

• Note: prep time does not include marinating time.
• Combine all the marinade ingredients in a large bowl, mix well, add duck and combine, marinade for several hours or overnight.
• For the mango salsa combine all the ingredients in a bowl and mix well, cover and refrigerate an hour or two before serving.
• Heat an unoiled pan. Prick duck skin all over, add duck skin side down to pan, cook until browned and crisp. (you will have to drain the fat several times while cooking as there is a lot of fat in the skin of a duck.) Spread about a teaspoon of marinade onto the meat of the breast then place on a wire rack skin side up. Bake in pre heated oven 180c 20-25 Min's or until cooked as desired. I turn the grill on for the last couple of minutes of cooking to really crisp up the skin.
• Serve duck with mango salsa and green salad.
• For the salad.
• Cook bacon in a pan until browned and crisp. drain on absorbent paper.
• Remove crusts from bread. Butter one side sprinkle with garlic powder, parsley and basil fry in pan until browned and crisp do the same to the other side, repeat with remaining slice of bread, cut both slices into cubes.
• Combine lettuce leaves, homemade crouton's, bacon (reserving enough bacon to throw a few pieces on the top for presentation) in a bowl. Top with watercress. Drizzle with dressing or serve dressing on the side.
• For the dressing combine all the ingredients in a jar and shake well.