Best 6 Ancho Rubbed Chicken With Cucumber Mango Salsa Recipes
Indulge in the tantalizing flavors of Ancho Rubbed Chicken, a culinary masterpiece that combines the bold heat of ancho chili powder with the refreshing sweetness of a Cucumber Mango Salsa. This delectable dish tantalizes the taste buds with a perfect harmony of spicy and sweet, while the tender chicken, infused with the smoky and earthy notes of ancho chili, takes center stage. Accompanied by a vibrant and refreshing salsa made from crisp cucumbers, juicy mangoes, zesty red onions, and tangy lime juice, this dish promises an explosion of flavors in every bite.
Alongside the main recipe, this article offers a treasure trove of complementary culinary creations that will elevate your dining experience. Learn how to make a zesty and flavorful Mango Salsa, a perfect condiment to brighten up any dish. Craving something creamy and refreshing? Try the Cucumber Salad with Sour Cream and Dill, a delightful side dish that offers a cooling contrast to the spicy chicken. For a tantalizing appetizer or snack, whip up a batch of Crispy Baked Chicken Tenders, coated in a flavorful breading and baked to perfection.
This comprehensive article caters to all your culinary desires, providing a delightful journey through a symphony of flavors. So, embark on this gastronomic adventure and tantalize your taste buds with the delectable Ancho Rubbed Chicken, complemented by the refreshing Cucumber Mango Salsa and a host of other tantalizing recipes.
CHICKEN WITH MANGO-CUCUMBER SALSA
I put this dish together after looking for something quick and easy without too much indoor cooking. My husband prefers this moist grilled chicken a tad spicy. -Linda Tringali, Monroe Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (4 cups salsa).
Number Of Ingredients 16
Steps:
- For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.
Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
Steps:
- Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)
CUCUMBER-MANGO SALSA
This is a salsa my friend from Trinidad taught me when I was in the navy. We serve this at all Super Bowl parties and picnics in our family! Delish!
Provided by Chrissy
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 6.4 g
GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE
Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
- Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
- Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g
MANGO CUCUMBER SALSA
I found this recipe in a circular a long time ago and have adapted it over time. Can't remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips. Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch.
Provided by justcallmetoni
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
- I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.
Nutrition Facts : Calories 52, Fat 0.2, SaturatedFat 0.1, Sodium 3, Carbohydrate 13.4, Fiber 1.5, Sugar 9.6, Protein 0.9
ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA
Steps:
- Combine first 10 ingredients to make salsa (may be prepared one day in advance). 1-2 hours prior to grilling combine spices and evenly coat chicken pieces - cover and place in refrigerator. When ready to eat prepare grill for high heat. After chicken has marinated in dry rub, grill on each side for approximately 4-5 minutes or until cooked through. Serve chicken by spooning salsa on top of or aside chicken. Garnish with fresh cilantro leaves. Enjoy!
Tips:
- To achieve the best flavor, use fresh, ripe mangoes and cucumbers in your salsa. They will provide a burst of sweetness and freshness to the dish.
- Be sure to remove the seeds from the cucumbers before dicing them. This will prevent the salsa from becoming watery.
- If you don't have a food processor, you can dice the cucumbers and mangoes by hand. Just be sure to cut them into small pieces so that they are easy to eat.
- For a spicier salsa, add a jalapeño pepper to the mix. Just be sure to remove the seeds and ribs before chopping it, so that you don't overwhelm the salsa with heat.
- Serve the salsa immediately, or store it in the refrigerator for up to 3 days. It will taste even better the next day, as the flavors have had time to meld together.
Conclusion:
Ancho-rubbed chicken with cucumber-mango salsa is a delicious and refreshing dish that is perfect for summer. The chicken is moist and flavorful, and the salsa is a perfect complement, with its sweet, tangy, and slightly spicy flavor. This dish is sure to be a hit at your next party or potluck.
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