![]() Prepare Chicken - slice or pound chicken breast into evenly thick pieces.Using the flat side of a meat mallet, start by pounding the thickest part of the meat until it's even and you are happy with the thickness.For thinner chicken (which cooks faster) place breast on a piece of cling wrap.Using a sharp knife, slice the chicken breast in half into 2 even pieces.Lay chicken breast flat on a cutting board.A few different methods to prepare chicken breasts. This ensures some pieces aren't undercooked and others overcooked. When grilling chicken, it needs to cooks evenly. Tomatoes - vine ripened have best flavor.Mango - ripe but firm makes dicing easy.Seasoning - salt and pepper or your favorite spice mix.Chicken Breast - boneless and skinless chicken breasts.Healthy - grilled chicken breast is low in fat and a great source of protein.Fresh - perfect for mango season, fresh tropical ingredients elevate your grilled chicken.Easy and Fast - dinner done in 30 minutes without complicated ingredients with great dinner suggestions.Elevate your weeknight dinner or barbecue Why You'll Love This Recipe This flavorful dish combines grilled chicken with tropical, sweet mango salsa for a meal that's sure to tantalize your taste buds and leave you wanting more.Ĭhicken with mango salsa is a perfect summertime meal, quick and easy to grill on your backyard barbecue. I served this dish with some fried rice – the recipe ain’t perfect yet so I’m not sharing – but you can also just have the chicken with the salsa or just plain white rice.If you're looking for a delicious and unique twist on traditional chicken recipes, Chicken with Mango Salsa is sure to hit the spot. Place in the refrigerator, covered, for at least 1 hour.ġ5) Pan-fry/grill the chicken till cooked through. I decided to add more onion for more crunch. I hope I’m making you all hungry enough to go cook this dish!Ĥ) Alternatively, pound the chicken breasts until they are of even thickness.ĥ) Grate a ginger, a little garlic and snip in a chilli padiħ) Add in the mangoes (I decided to mash the mangoes later on).ĩ) For the salsa, chop some tomato and mango.ġ4) Give it a toss and adjust the seasonings. The bite of the raw red onion, the fragrant and crunch of coriander, the sweetness and juiciness of the mango and tomato and the tang from the lime all combined together into one very delicious concoction. This salsa, though I modified the recipe a little as I don’t have some of the ingredients, is every bit AMAZING. What brings this dish up a notch is definitely the mango salsa. The resulting chicken does not have a very pronounced mango flavour, probably because I used a bit too much ginger and the lack of the grilling sauce, but it was still pretty tender, juicy and gingery. (Another exception is when the chicken breast is served with a sauce, like this very yummy pan-fried chicken breast with mushrooms.) I also added a bit of soy sauce to colour the chicken as well as to enhance the marinade. I usually won’t use chicken breast in a dish as a main course as it’s pretty dry and tough, however, I know the lime juice and ginger will help tenderize the meat so I still sticked with it. There are 3 components in Bobbi’s recipe, the marinade, grilling sauce and the salsa, but I omitted the grilling sauce because I really can’t bear with the thought of using any more mangoes in the dish – I was dying to eat the fruit as it is, plus I was lazy (okay lazy was the real reason…) If not for the fact that they are pretty heaty, I would love to eat them everyday! These bright, yellow, lovely fruits are sweet, sticky and juicy. Mangoes, especially Thai mangoes, are one of our favourite fruits. When Bobbi posted her Tropical Spa Mango Chicken recipe recently, I was intrigued. I’ve seen Korean, Chinese, Western, Italian and Thai dishes being featured on her blog, all look mouthwatering delicious! She also revamped her site recently, and I LOVE her search page – I can search ingredients, difficulty levels, cuisine type… very useful! ![]() Bobbi creates all these amazing international dishes that her kids all love. Today’s recipe is adapted from Bobbi, from Bam’s Kitchen. (Don’t worry, I’ll be posting something sweet on the next recipe post!) Since it’s a lot easier to scale cooking recipes down for 2-4 people than baking recipes, I’ve been cooking a lot more these days – which proved to be really fun, interesting and tasty. As I’m not in office most of the time, I can’t bring the baked goods to office and share the fats goodness with my colleagues. I would love to bake desserts every week (in fact I would love to bake almost everyday), but the butter, sugar and the occasional chocolate are contributing to the disappearance of my waist (thankfully it’s still here).
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