**Indulge in a tantalizing culinary journey with Chipotle Mango Barbecue Chicken with Cilantro Chimichurri, a symphony of flavors that will awaken your taste buds.**
Savor the perfect balance of sweet, smoky, and tangy flavors in this delectable dish. Marinated in a flavorful blend of chipotle peppers, mango, and zesty spices, the chicken is grilled to perfection, resulting in a juicy and succulent texture.
The vibrant Cilantro Chimichurri adds a refreshing and herbaceous touch, with a delightful combination of cilantro, garlic, olive oil, and tangy lime juice. This versatile sauce perfectly complements the grilled chicken, elevating the dish to a new level of culinary excellence.
But that's not all! This article also features a collection of enticing recipes that will tantalize your taste buds and inspire your inner chef. Explore the vibrant flavors of Mango Salsa, the refreshing coolness of Cucumber Salad, and the creamy indulgence of Avocado Crema.
Embark on a culinary adventure with Chipotle Mango Barbecue Chicken with Cilantro Chimichurri and discover a world of flavors that will leave you craving for more.
CHIPOTLE-MANGO BARBECUE CHICKEN WITH CILANTRO CHIMICHURRI RECIPE - (4.6/5)
Provided by mahto
Number Of Ingredients 19
Steps:
- Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste. Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate. Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting. Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes. Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving. Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.
CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.
Provided by Patricia
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 29
Steps:
- For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
- For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
- To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
- Preheat an outdoor grill for medium-high heat.
- Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
- Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g
Tips:
- Use ripe mangoes. Ripe mangoes are sweeter and have a more intense flavor than unripe mangoes. If you don't have ripe mangoes, you can speed up the ripening process by placing them in a paper bag with an apple or banana.
- Don't overcrowd the grill. When grilling the chicken, make sure to leave enough space between the pieces so that they can cook evenly. If you overcrowd the grill, the chicken will not cook properly.
- Cook the chicken over medium heat. Medium heat will help to prevent the chicken from burning. If you cook the chicken over high heat, it will likely burn on the outside before it is cooked through.
- Baste the chicken with the marinade. Basting the chicken with the marinade will help to keep it moist and flavorful. Baste the chicken every few minutes, especially if you are grilling it over high heat.
- Let the chicken rest before slicing. Once the chicken is cooked, let it rest for a few minutes before slicing. This will help to keep the juices in the chicken and prevent it from drying out.
Conclusion:
This chipotle mango barbecue chicken with cilantro chimichurri is a delicious and easy-to-make recipe. The chicken is juicy and flavorful, and the mango barbecue sauce is sweet, smoky, and tangy. The cilantro chimichurri is a perfect complement to the chicken, adding a fresh and herbaceous flavor. This dish is sure to be a hit at your next party or potluck.
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