Mango Sweet Chili Chicken Recipes

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MANGO CHILE CHICKEN

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11



Mango Chile Chicken image

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.)

6 boneless, skinless chicken breasts
1 tablespoon chile powder
Zest and juice of 1 lime
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved
1 bunch kale, thinly shredded
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1 orange or red bell pepper, very thinly sliced
2 tablespoons chopped fresh cilantro

MANGO SWEET CHILI CHICKEN

Make and share this Mango Sweet Chili Chicken recipe from Food.com.

Provided by Neo_Soul_Cook1111

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16



Mango Sweet Chili Chicken image

Steps:

  • Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry.
  • Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper.
  • Preheat the oven to 450°F.
  • Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce.
  • Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes.
  • Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish.
  • Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes.
  • Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.

Nutrition Facts : Calories 406.2, Fat 10.8, SaturatedFat 5.6, Cholesterol 217, Sodium 8009.7, Carbohydrate 27.5, Fiber 1.7, Sugar 24.5, Protein 49.3

1/4 cup kosher salt
2 tablespoons sugar
1 1/2 lbs boneless skinless chicken breasts
1 1/2 tablespoons coconut oil, melted
12 ounces medium shrimp
4 wooden skewers
1/2 cup rice wine vinegar
1/2 cup Agave, necture
1/4 cup water
1 tablespoon sambal oelek (to taste) or 1 tablespoon chili paste (to taste)
1 tablespoon garlic, finely minced
1 tablespoon lime zest
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 large mango (peeled and diced)

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