Best Broiled Chicken With Mango Ginger And Cilantro Recipes

Mango Cilantro Chicken image

Provided by Food Network

Time 6h50m

Yield 6 servings

Number Of Ingredients 16

1 cup coconut milk
1/2 red onion, diced
2 tablespoons minced ginger
4 cloves garlic, peeled and minced
3/4 cup Truvia® natural sweetener spoonable*
1 tablespoon hot sauce
2 tablespoons red wine vinegar
1 fresh lime, juice and zest
2 tablespoons olive oil
1/2 cup water
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds skinless, boneless chicken breasts
*or 41 packets Truvia® natural sweetener
2 mangoes, peeled, pitted and roughly chopped
1 bunch fresh cilantro (stems included)

Steps:

1. Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth; add some water if too thick. Add salt and pepper to taste. You should have about 1 quart of marinade. Divide it in half.
2. Place the chicken and half the mango mixture in a plastic bag and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
3. Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
4. Preheat the grill to medium-high heat. Spray grill with cooking spray to prevent sticking. Remove the chicken from marinade, season with salt and pepper, and begin to grill slowly. Turn heat down to medium and cook for about 20 minutes, basting chicken constantly with remaining marinade. Discard marinade that was in contact with raw chicken; for the last 10 minutes of cooking, use only the stove sauce to baste the chicken. Cook chicken to an internal temperature of 165 degrees F.
5. Spoon some of the remaining marinade over the chicken as a sauce if needed.

Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 24

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

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.

Broiled Chicken with Mango, Ginger and Cilantro image

Yield 2 Servings; Can be doubled

Number Of Ingredients 7

2 boneless chicken breast halves with skin
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3/4 cup chopped peeled mango or fresh pineapple
1 tablespoon chopped fresh cilantro
2 teaspoons white wine vinegar

Steps:

Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
Place chicken on plates. Top with warm mango mixture and serve.