Hi, I am Jane. Today, we’re going to prepare mango salsa chicken recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mango Salsa Chicken Recipe
Mango Salsa Chicken is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Mango Salsa Chicken is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mango salsa chicken using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mango Salsa Chicken:
- Make ready 1 ripe mango
- Take 1/4 cup drained pickled jalapenos
- Get 1/4 cup olive oil
- Make ready 1/4 cup fresh cilantro
- Take 1/4 cup red onion
- Get 1 1/2 lb chicken breast
Steps to make Mango Salsa Chicken:
- Cut the mango. Ive never dealt with this fruit before, so here are some notes: this fruit has a core, but not a pit like a peach or avocado. It is a broad, somewhat flat white seed-looking thing…getting to it is tricky. The fruit itself is fibrous and juicy and sticky. Its connected to the seed so us your knife to scrape the fruit off the seed after quartering most the flesh off.
- Add all ingredients except the chicken to the blender an pulse on a somewhat low speed until you wind up with a thick, chunky-ish paste.
- Thinly coat the chicken and grill until the internal temperature reads 160.
- Remove chicken from the grill, tent with foil, and let rest for 5-10 minutes.
- Plate chicken with your favorite sides and top with the mango salsa you created.
- I grilled corn-on-the-cob on a rack above the chicken that I seasoned with butter, olive oil, Mediterranean sea salt, freshly ground peppercorns, and garlic powder. It seems some of the sweetness of the chicken marinade rose and infused the corn because there was a delicious sweetness to it once I dug in. I recommend duplicating this effort with your own dish. Enjoy!
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