Best Island Chicken With Peach Mango Salsa Recipes

GRILLED CHICKEN WITH PEACH MANGO SALSA

Grilled Chicken with Peach Mango Salsa image

A sweet and juicy Peach Mango Salsa with chopped cilantro, lime juice, and red onions spooned on top of a succulent, grilled chicken breast - dinner can't get more summery than that!

Provided by Marie

Time 35m

Number Of Ingredients 10

Ingredients

1 cup peach (ripe but still firm, peeled and cubed (about 2 peaches))
1 cup mango (ripe but still firm, peeled and cubed (about 1 small mango))
1 lime
1 1/2 tbsp red onion (finely chopped)
1/4 tsp red pepper flakes
1 tbsp fresh cilantro (chopped)
pinch salt
4 small skinless boneless chicken breasts (about 5 oz / 140 grams each)
sea salt and freshly cracked pepper to taste
Olive oil spray

Steps:

Prepare the salsa. Combine all the ingredients in a medium bowl and toss gently. Set aside.
Heat a grill pan (I use one similar to this one) over high heat. Season the chicken with salt and pepper. When hot, spray lightly with olive oil and brown chicken, about 3 minutes on each side.
Reduce heat to medium and cook for an additional 2-4 minutes per side, or until chicken is cooked through (but still moist and juicy!). Transfer chicken on a cutting board, and using a fork to hold the chicken, slice it. Place cut chicken breasts on plates and top with salsa. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 12 g, Protein 30 g, Fat 3 g, Cholesterol 89 mg, Sodium 165 mg, Fiber 1 g, Sugar 9 g

SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA

Southwestern Chicken with Mango-Peach Salsa image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 chicken breast halves, bone-in
3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows
1 tablespoon ground cumin
1/2 teaspoon cayenne
8 ounces frozen peach slices, diced small
8 ounces frozen mango chunks, diced small
1 jalapeno, finely chopped
1/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 (1.25-ounce) packets original chili seasoning
3 tablespoons granulated garlic
1 tablespoon kosher salt
1 tablespoon salt-free all-purpose seasoning
2 tablespoons sugar

Steps:

Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
Rinse and pat dry chicken breast; set aside.
In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
Serve chicken hot with salsa.
Combine all ingredients. Store in air-tight container in cool dry place or freezer.

TROPICAL ISLAND CHICKEN

Tropical Island Chicken image

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup reduced-sodium soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

Steps:

In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

CRUNCHY CORNMEAL CHICKEN WITH MANGO-PEACH SALSA

Crunchy Cornmeal Chicken with Mango-Peach Salsa image

This cornmeal-crusted chicken served with a refreshing mango-peach salsa is an easy way to put a twist on a conventional chicken dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons vegetable oil
3 medium peaches, peeled, chopped (1 1/2 cups)
1 ripe large mango, seed removed, peeled and chopped (1 1/2 cups)
1 large tomato, seeded, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt

Steps:

In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
In 10-inch skillet, heat 2 tablespoons oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Meanwhile, in large bowl, mix all salsa ingredients. Serve chicken with salsa.

Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 12 g, TransFat 0 g