Mango Lime Chicken Breasts Recipes
MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
- Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
- Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)
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- Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Using a meat mallet or the bottom of a skillet, pound breasts to even thickness (you don't want the meat flat, just even in thickness). Place the prepared chicken in a large sealable plastic bag and set aside.
- In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced garlic, paprika, chili powder, cumin, and salt + pepper (I use about 1/2 of each; add to preference). Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve in the fridge for later.
- Add the chicken to the marinade in the bag. Seal the bag and then knead with your hands to ensure the chicken is well coated. Refrigerate and marinate for at least 30 minutes and no longer than 6 hours. (Acid from lime begins to "cook" the chicken.)
- Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill. (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.)
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- To the canister of a food processor fitted with the S-blade or high speed blender add the mango, about 4 tablespoons olive oil, lime juice, brown sugar, garlic, salt, pepper, optional cayenne pepper, and mix on high speed until smooth and emulsified. If necessary, add additional oil to get things moving in the food processor and until sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set sauce aside.
- To a large skillet, add 2 tablespoons olive oil, chicken, season evenly with salt and pepper, and cook over medium-high heat for about 4 to 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- After chicken is cooked through, reduce the heat to medium-low, and evenly drizzle as much mango sauce as desired over the chicken (you may have extra that you can save for another use or discard or reserve for drizzling over food when serving), stir to coat evenly, and simmer gently for about 1 to 2 minutes.
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- Place the chicken in a glass bowl and cover with the marinade. Cover the bowl and place in the fridge for a minimum of 4 hours and a maximum of 8 hours
- Right before the chicken is done marinating, get the grill preheated. Remove the chicken from the marinade and place on the grill. I find each side takes about 10 minutes but this will depend on the sixe of the chicken breasts. Flip and cook on the other side. Make sure the chicken reaches a temperature of 165 degrees.
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- Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
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