Mango Chile Chicken
Ingredients
The marinade
-
1
small
mango (peeled and diced)
-
2
tablespoons
chili sauce (e.g., sriracha)
-
1
tablespoon
lime juice
-
¼
cup
honey or agave nectar
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
1
teaspoon
minced garlic
-
¼
cup
chopped red onion or shallot
-
¼
cup
dry white wine
-
¼
cup
olive oil
-
¼
cup
fresh orange juice
The chicken
-
2
lbs
skinless chicken breast
Toppings
-
to taste
cilantro
-
to taste
lime wedges
-
to taste
crushed black pepper
-
to taste
sea salt
Instructions
- Peel and dice the mango, setting aside extra for plating.
- Blend the first 11 ingredients together until smooth and reserve ¼ cup of the marinade.
- Place the chicken in a baking dish or ziplock bag and pour the remaining marinade over it. Refrigerate for 1 to 24 hours.
- Preheat the oven to 425°F or prepare the grill to medium-high.
- For baking, place the chicken in a baking dish and pour the reserved marinade on top. Bake for 25-30 minutes, broiling for the last minute if desired.
- For grilling, place the chicken directly on the grill or in foil, brushing with reserved marinade. Grill for about 20 minutes or until cooked through.
- Serve the chicken in bowls with cooked rice or cauliflower rice, garnished with mango and toppings.
Nutrition Facts (estimated)
Servings
4-5
Calories
270
Total fat
10g
Total carbohydrates
18g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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