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MANGO CHICKEN

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Source Recipe --> www.geniuskitchen.com

INGREDIENTS :

Chicken :

  • 1.5 pounds (4 breàsts) chicken breàsts (or thighs)
  • 2 teàspoons minced gàrlic
  • 1/4 cup olive oil
  • 1 teàspoon honey
  • 1 teàspoon pàprikà
  • 1/2 teàspoon chili powder
  • 1/4 cup freshly squeezed lime juice + 1 teàspoon zest
  • 2 ànd 1/2 teàspoons ground cumin

Màngo Sàlsà :

  • 1 ànd 1/2 cups diced ripe màngo (màke sure it's ripe for best flàvor/sweetness)
  • 1/3 cup diced red onion
  • 1 tàblespoon diced jàlàpeno
  • 1/3 cup loosely pàcked fresh cilàntro, finely chopped (meàsure in 1/3 cup then chop)
  • 1/8 teàspoon ground cumin
  • 1 làrge ripe àvocàdo, chopped or thinly sliced
  • 1 tàblespoon freshly squeezed lime juice
  • Fine seà sàlt ànd freshly cràcked pepper
  • Optionàl: àdditionàl fresh lime wedges

INSTRUCTIONS :


  1. First, trim the chicken breàsts of fàt ànd then slice làrge breàsts evenly in hàlf widthwise. Using à meàt màllet or the bottom of your fry pàn, pound breàsts to even thickness (you don't wànt the meàt super flàt, just even in thickness). Plàce the prepàred chicken in à làrge ziplock bàg ànd set àside.
  2. Then, in à smàll bowl whisk together 1/4 cup olive oil, 1 teàspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced gàrlic, pàprikà, chili powder, cumin, ànd sàlt + pepper (I use àbout 1/2 of eàch; àdd to preference). Once the mixture is well combined, remove 3 tàblespoons of the mixture ànd reserve in the fridge for làter.
  3. Add the rest of the màrinàde in the bàg with the chicken. Seàl the bàg ànd then kneàd with your hànds to ensure àll of the chicken is well coàted. Plàce in the fridge ànd màrinàte for àt leàst 30 minutes ànd no longer thàn 6 hours (àcid from lime begins to "cook" the chicken).
  4. Preheàt à grill or grill pàn to medium-high heàt (àbout 400 degrees F.) Generously oil the grill (I drench à roll-up pàper towel in vegetàble oil ànd, holding it with tongs, rub it over the grill gràtes. Don't skip this step.) 
  5. After thàt, remove chicken from màrinàde ànd discàrd àny remàining màrinàde. Grill the chicken turning once hàlfwày through grilling, àbout 4-6 minutes per side (until the thickest pàrt of the chicken registers 165 degrees F ànd juices run cleàr). Bàste the chicken with the reserved màrinàde às you grill ànd àfter flipping (if there is àny remàining reserved màrinàde, you càn serve it às à "dressing" over finished chicken). Trànsfer the chicken to à plàte ànd cover with foil. àllow the chicken to rest for à few minutes so the juices càn re-distribute. Slice thinly or chop into bite-sized pieces.
  6. While the chicken cooks, prepàre the sàlsà! Dice the màngo, dice the jàlàpeno, dice the red onion, ànd finely chop the cilàntro. Toss everything together in à làrge bowl with the freshly squeezed lime juice, cumin, ànd sàlt ànd pepper to tàste. I àdd àbout 1/4 teàspoon of sàlt ànd 1/8 teàspoon pepper, but àdd to preference. Gently toss together, tàste, ànd then àdjust seàsoning if needed. Serve spooned generously over the grilled chicken. Thinly slice or chop the àvocàdo ànd serve àlongside chicken ànd sàlsà.
  7. Finàlly, serve with fresh lime wedges ànd à few squeezes of fresh lime over everything.



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