GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Provided by Bobby Flay
Categories main-dish
Time P1DT1h10m
Yield 8 servings
Number Of Ingredients 28
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.
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.
MAX HOLTZMAN'S GRILLED MANGO SALSA RECIPE
Provided by Food Network
Categories appetizer
Time 42m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high.
- Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
- Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.
GRILLED MANGO SALSA
A mango's rich flavor is deepened through grilling in this salsa full of contrasts. It also works if you do not want to grill the mango. I love mango salsa whether or not the mango is grilled, so if you don't feel like grilling, you can still get a great salsa with these ingredients. Grilling, whether on an outdoor grill, a griddle or a grill pan, deepens the flavor of an already-rich-tasting fruit. I love the contrasts in this salsa: the crisp jicama with the soft, juicy mango; the sweet fruit; the spicy chile; and the grassy cilantro. Serve with fish or chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than 1/2 inch. Transfer to a medium bowl.
- Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 2 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 411 milligrams, Sugar 17 grams
V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA
This recipe is one of the best grilled jerk tenderloin recipes served with its own Pineapple Mango-Kiwi Salsa. The flavors of the two balance the heat of the spicy seasoning and the sweet of the Pineapple Salsa. Recipe courtesy of the Queen Bs ZWT3 (Won 1st place in a Jerk Contest) :)
Provided by Vseward Chef-V
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- DIRECTIONS.
- Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
- Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
- Pineapple Mango-Kiwi Salsa.
- Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
- Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
- Juices should run clear or temperature 160 degrees.
- Let roast sit about 10 minutes to let juices settle.
- Slice and serve with Pineapple Salsa.
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