Best Mango Chile Chicken Recipes

GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE

Steps:

• For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
• Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
• For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
• Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
• Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.

MANGO CHILE CHICKEN

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.)

GRILLED RED CHILE-BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE

Steps:

• Prepare the chicken: Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times. Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours.
• Meanwhile, make the glaze: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes. Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the chile de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving.
• Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.

CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS

Steps:

• Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
• Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
• Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
• Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
• Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
• Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
• Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
• Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

WARM SHREDDED CHICKEN SALAD WITH MANGO CHILE SALSA

Steps:

• For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil, and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

MANGO CHILE CHICKEN TENDERS

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.

MANGO CHILE CHICKEN TENDERS

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.