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Creole Chicken with Grilled Mango
Instrucciones
To Prepare the Mango:
Peel the mangos. Cut the cheeks from the fruit and trim the remaining flesh from the pit. Reserve the whole cheeks for grilling and finely chop the remaining flesh for the marinate.
To Prepare the Marinate:
In a large bowl combine the chopped mango flesh with garlic, shallots, orange juice, lime juice, rum, green chili, cumin, sugar, salt, red wine vinegar and 1 tablespoon olive oil. In separate bowls marinate the chicken and the mango cheeks for about 2 hours covered, chilled, in the refrigerator.
To Grill:
Preheat a charcoal grill to medium hot burning ash. Remove the chicken from the marinate and drizzle with remaining olive oil. Place the chicken pieces on the grill and cook for 8-10 minutes turning and basting with the mango marinate until cooked through. Add the mangos to the grill in the last 5 minutes of cooking. Cook until golden and well caramelized.
Peel the mangos. Cut the cheeks from the fruit and trim the remaining flesh from the pit. Reserve the whole cheeks for grilling and finely chop the remaining flesh for the marinate.
To Prepare the Marinate:
In a large bowl combine the chopped mango flesh with garlic, shallots, orange juice, lime juice, rum, green chili, cumin, sugar, salt, red wine vinegar and 1 tablespoon olive oil. In separate bowls marinate the chicken and the mango cheeks for about 2 hours covered, chilled, in the refrigerator.
To Grill:
Preheat a charcoal grill to medium hot burning ash. Remove the chicken from the marinate and drizzle with remaining olive oil. Place the chicken pieces on the grill and cook for 8-10 minutes turning and basting with the mango marinate until cooked through. Add the mangos to the grill in the last 5 minutes of cooking. Cook until golden and well caramelized.
Porciones:
Categoría de Receta:
Entrada, Servicios
Tiempo de preparación:
-
Tiempo de Cocción:
Ingredientes
6 | large ripe mangos |
3 | tablespoons chopped garlic |
12 | tablespoons minced shallots |
1-1/2 | cups fresh orange juice |
3/4 | cup fresh lime juice |
3/4 | cup rum |
1-1/2 | teaspoons minced green chili |
1-1/2 | teaspoons ground cumin |
6 | tablespoons dark brown sugar |
3 | tablespoons kosher salt |
9 | tablespoons red wine vinegar |
9 | tablespoons olive oil |
12 | 4 oz chicken breasts |