Best Ancho Rubbed Chicken With Cucumber Mango Salsa Recipes

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CHICKEN WITH MANGO-CUCUMBER SALSA



Chicken with Mango-Cucumber Salsa image

I put this dish together after looking for something quick and easy without too much indoor cooking. My husband prefers this moist grilled chicken a tad spicy. -Linda Tringali, Monroe Township, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (4 cups salsa).

Number Of Ingredients 16

2 tablespoons lemon juice
1 tablespoon lime juice
2 teaspoons minced fresh cilantro or parsley
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium cucumber, diced
1 medium mango, peeled and diced
1 medium tomato, chopped
1/4 cup finely chopped red onion
CHICKEN:
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

CUCUMBER-MANGO SALSA



Cucumber-Mango Salsa image

This is a salsa my friend from Trinidad taught me when I was in the navy. We serve this at all Super Bowl parties and picnics in our family! Delish!

Provided by Chrissy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 2h30m

Yield 16

Number Of Ingredients 8

3 mangos - peeled, seeded and diced
1 cucumber - peeled, seeded, and diced
2 jalapeno peppers, seeded and finely chopped
1 large onion, finely diced
1 clove garlic, minced
¼ cup chopped fresh cilantro
1 tablespoon lime juice, or to taste
salt and pepper to taste

Steps:

  • Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 6.4 g

GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE



Grilled Chicken Thighs with Mango-Ancho Sauce image

Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 4

Number Of Ingredients 9

1 large mango, peeled and diced
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons ancho chile powder
½ teaspoon salt
1 tablespoon rice wine vinegar
1 tablespoon olive oil
4 (4 ounce) bone-in chicken thighs with skin
salt and ground black pepper to taste

Steps:

  • Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  • Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  • Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g

MIRACLE MANGO SALSA CHICKEN



Miracle Mango Salsa Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

6 boneless, skinless chicken thighs
1 cup long-grain white rice
One 16-ounce jar mango salsa
Kosher salt and freshly ground black pepper
Olive oil

Steps:

  • Preheat a large cast-iron skillet over medium-high heat.
  • Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
  • Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
  • Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

MAMBO CHICKEN WITH MANGO SALSA



Mambo Chicken with Mango Salsa image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 10

8 boneless, skinless, chicken thighs (or 4 skinless, boneless chicken breasts)
3 garlic cloves, minced
2 tablespoons freshly grated ginger
1/4 cup tamari sauce or soy sauce
1/4 cup freshly squeezed lime juice
2 mangos, peeled, pitted, and cut into 1/4-inch cubes
3 tablespoons freshly squeezed lime juice
1 to 2 jalapeno chilies, seeds and membranes removed, minced
3 green onions, finely sliced
2/3 cup lightly packed fresh cilantro leaves, stems discarded, coarsely chopped

Steps:

  • Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.
  • Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
  • Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.
  • Preheat oven to 375 degrees F.
  • Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
  • To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.

CHICKEN WITH MANGO SALSA



Chicken with Mango Salsa image

In Hanover, Ontario, Denise Elder blends tangy tropical flavors for the fresh and sassy salsa that tops her tender chicken entree. You can grill the chicken, if you like.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped peeled mango
1/2 cup chopped tomato
2 tablespoons minced fresh cilantro
1 tablespoon chopped jalapeno pepper
1 tablespoon chopped red onion
1-1/2 teaspoons chopped celery
1-1/2 teaspoons lime juice
1/4 teaspoon grated lime zest
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil

Steps:

  • For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CUMIN RUBBED CHICKEN WITH AVOCADO SALSA



Cumin Rubbed Chicken with Avocado Salsa image

Browned chicken breasts with cumin are served with a chunky salsa made with avocado, cucumber, tomato and fresh cilantro.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Yield 4

Number Of Ingredients 11

1 teaspoon salt, divided
½ teaspoon cumin
¼ teaspoon ground red pepper, or more to taste
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
½ cup diced cucumber
¼ cup diced red onion
¼ cup chopped fresh cilantro
2 tablespoons lime juice

Steps:

  • In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
  • In large non-stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
  • Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
  • Serve over cumin-rubbed chicken with whole grain couscous or rice, if desired.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 8.6 g, Cholesterol 65.9 mg, Fat 12.4 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 1.9 g, Sodium 663.7 mg, Sugar 2.4 g

ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA



ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA image

Categories     Chicken     Low Fat

Yield 4

Number Of Ingredients 20

For Salsa:
1 large mango diced into small cubes,
1/2 C cucumber - seeded and diced,
1/4 C red onion minced,
2 tsp honey,
1 Tbsp chopped parsley,
1 Tbsp chopped cilantro,
1/8 C fresh lime juice,
1/8 C rice wine vinegar,
Ground pepper to taste,
2 tsp minced jalepeno pepper (optional
For Rub:
1 tsp Ancho chili powder*,
1/2 tsp salt,
1/2 tsp garlic powder,
1/2 tsp paprika,
1/8 tsp cayenne pepper,
1/8 tsp ground pepper
1 lb chicken cutlets - trimmed and pounded to equal thickness
*Available in most groceries. May grind Ancho chilis in coffee grinder if unable to find prepared spice.

Steps:

  • Combine first 10 ingredients to make salsa (may be prepared one day in advance). 1-2 hours prior to grilling combine spices and evenly coat chicken pieces - cover and place in refrigerator. When ready to eat prepare grill for high heat. After chicken has marinated in dry rub, grill on each side for approximately 4-5 minutes or until cooked through. Serve chicken by spooning salsa on top of or aside chicken. Garnish with fresh cilantro leaves. Enjoy!

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What is Ancho Rubbed Chicken with Cucumber Mango Salsa?

Ancho rubbed chicken with cucumber mango salsa is a popular dish that brings together the flavors of juicy chicken, smoky ancho chili powder, refreshing cucumber, and sweet and tangy mango salsa to create a mouth-watering and satisfying meal. The dish usually involves marinating or rubbing chicken breasts with a mixture of ancho chili powder, ground cumin, garlic, salt, and pepper before grilling or sautéing them until golden brown and cooked through. The addition of ancho chili powder adds a unique, smoky flavor to the chicken that complements the sweet, juicy flavors of the other ingredients. To accompany the chicken, a cucumber mango salsa is often served on top or on the side. The salsa typically contains diced cucumber, mango, red onion, garlic, cilantro, jalapeño, lime juice, and salt. The combination of the crisp, refreshing cucumber, the sweet, juicy mango, and the tart lime juice creates a refreshing and flavorful contrast to the smoky chicken. Overall, ancho rubbed chicken with cucumber mango salsa is a dish that is both delicious and healthy, as it contains lean protein and nutrient-rich fruits and vegetables. It is perfect for a summer evening barbecue or a quick and easy weeknight dinner.

Health Benefits of Ancho Rubbed Chicken with Cucumber Mango Salsa

Ancho rubbed chicken with cucumber mango salsa can provide various health benefits, as it is high in protein, fiber, antioxidants, and other essential nutrients. Here are some of the health benefits of the dish:
High Protein Content
Chicken breast is an excellent source of lean protein, which is essential for building and repairing muscles, maintaining strong bones, and supporting a healthy immune system. A 3.5-ounce serving of chicken breast contains about 31 grams of protein, which is almost two-thirds of the recommended daily intake for most adults.
Rich in Fiber
Cucumbers and mangoes are both high in fiber, which can help promote healthy digestion, regulate blood sugar levels, and lower cholesterol levels. A cup of diced cucumber contains about 0.6 grams of fiber, while a cup of diced mango contains about 2.6 grams of fiber.
Source of Antioxidants
Mangoes and ancho chili powder are both rich in antioxidants, which can help protect the body against disease and aging. Mangoes are particularly high in vitamin C, an antioxidant that supports immune function and collagen production, while ancho chili powder contains capsaicin, a compound that has been shown to have anti-inflammatory and cancer-fighting properties.
Low in Calories and Fat
Ancho rubbed chicken with cucumber mango salsa is a low-calorie and low-fat meal that can help support healthy weight management. A 3.5-ounce serving of chicken breast contains about 165 calories and 3.6 grams of fat, while a cup of diced cucumber contains only 16 calories and 0.2 grams of fat.

How to Make Ancho Rubbed Chicken with Cucumber Mango Salsa

Ancho rubbed chicken with cucumber mango salsa is a simple and easy dish to make at home. Here is a basic recipe that you can customize to your taste:
Ingredients:
- 4 boneless, skinless chicken breasts - 1 tablespoon ancho chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 large cucumber, diced - 1 large mango, peeled and diced - 1/2 red onion, diced - 2 cloves garlic, minced - 1/4 cup chopped cilantro - 1 small jalapeño pepper, seeded and minced - 2 tablespoons lime juice - Salt, to taste
Instructions:
1. In a small bowl, combine the ancho chili powder, ground cumin, garlic powder, salt, and black pepper. Rub the mixture all over the chicken breasts, making sure to coat them evenly. 2. Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and golden brown. Remove from heat and let rest for a few minutes. 3. In a medium bowl, combine the cucumber, mango, red onion, garlic, cilantro, jalapeño, lime juice, and salt. Stir well to combine. 4. To serve, slice the chicken breasts and top with the cucumber mango salsa. Enjoy!

Creative Variations of Ancho Rubbed Chicken with Cucumber Mango Salsa

Ancho rubbed chicken with cucumber mango salsa is a versatile dish that can be customized with various ingredients and flavor profiles. Here are some creative variations to try:
Asian-style Ancho Rubbed Chicken with Cucumber Mango Salsa
Add 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1/4 teaspoon red pepper flakes to the chicken rub mixture. Serve the chicken with a cucumber mango salsa that contains diced bell pepper, scallions, and a dressing made with rice vinegar, soy sauce, and honey.
Mexican-style Ancho Rubbed Chicken with Cucumber Mango Salsa
Add 1 tablespoon smoked paprika, 1 teaspoon oregano, and 1/2 teaspoon cumin to the chicken rub mixture. Serve the chicken with a cucumber mango salsa that contains diced avocado, tomato, and a dressing made with lime juice, honey, and cumin.
Mediterranean-style Ancho Rubbed Chicken with Cucumber Mango Salsa
Add 1 tablespoon za'atar spice blend, 1 teaspoon sumac, and 1/2 teaspoon cinnamon to the chicken rub mixture. Serve the chicken with a cucumber mango salsa that contains diced cucumber, tomato, feta cheese, and a dressing made with lemon juice, olive oil, and minced garlic.
Ancho rubbed chicken with cucumber mango salsa is a delicious and healthy recipe that's great for any occasion. The ancho rub adds a spicy and smoky flavor to the chicken, while the fresh cucumber mango salsa adds a sweet and tangy taste. This dish is perfect for those who are looking for a healthy and flavorful meal that's easy to make. Here are some valuable tips to keep in mind when making ancho rubbed chicken with cucumber mango salsa.

Tip 1: Use fresh ingredients

One of the most important tips when making ancho rubbed chicken with cucumber mango salsa is to use fresh ingredients. This will ensure that your dish is packed with flavor and nutrients. When selecting your ingredients, look for chicken that is free-range and organic. This will guarantee that the chicken is of high quality and free from any harmful chemicals. For the cucumber mango salsa, choose a ripe mango and fresh cucumbers. The mango should be firm but not too hard, and the cucumbers should be crisp and green. You can use other fruits and vegetables, such as red onion or jalapeño, to add more flavor and texture to the salsa.

Tip 2: Prepare the chicken properly

To ensure that your ancho rubbed chicken is tender and juicy, it's important to prepare it properly. Begin by removing any excess fat or skin from the chicken. Then, rinse it under cold water and pat it dry with a paper towel. Next, prepare the ancho rub by combining ancho chili powder, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spices into the chicken until it's well-coated. Now, let the chicken sit in the refrigerator for at least 30 minutes, or up to overnight. This will allow the spices to penetrate the chicken and give it more flavor.

Tip 3: Don't overcook the chicken

When cooking the ancho rubbed chicken, it's important not to overcook it. Overcooked chicken can become dry and tough, which can ruin the flavor and texture of the dish. To cook the chicken, preheat your grill or grill pan to medium-high heat. Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure that the chicken is fully cooked. Once the chicken is cooked, let it rest for a few minutes before slicing it. This will allow the juices to redistribute, making the chicken more tender and juicy.

Tip 4: Make the salsa ahead of time

Another valuable tip when making ancho rubbed chicken with cucumber mango salsa is to make the salsa ahead of time. This will give the flavors time to meld together and make the salsa more flavorful. To make the salsa, combine diced mango, diced cucumber, diced red onion, diced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Mix everything together until well-combined. Cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes to an hour. This will allow the flavors to develop and become more pronounced.

Tip 5: Garnish with fresh herbs

When serving ancho rubbed chicken with cucumber mango salsa, it's a good idea to garnish it with fresh herbs. This will add more color and flavor to the dish, making it more visually appealing and tasty. Consider garnishing the dish with fresh cilantro, parsley, or basil. This will give the dish a pop of green color and provide a fresh and herbaceous flavor that complements the chicken and salsa.

Conclusion

Ancho rubbed chicken with cucumber mango salsa is a delicious and healthy dish that's perfect for any occasion. By following these valuable tips, you can ensure that your dish is packed with flavor and nutrition. Remember to use fresh ingredients, prepare the chicken properly, not overcook it, make the salsa ahead of time, and garnish with fresh herbs. With these tips in mind, you'll be able to make a delicious and healthy meal that everyone will love.

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