Grilled Chicken Breasts With Mango Salsa Recipe
Yield: 6 Servings
6 chicken breast halves
-boneless
2 T dark soy sauce
2 T salad oil
2 T honey
2 T fresh,strained lime juice
1/2 t salt
1/4 t cayenne pepper
MANGO SALSA ====================
2 mangos (about 1 lb. each) **
1/2 c finely red onion,Diced
1/2 c cucumbers - see instructions
2 peppers,seeded and diced
1 juice of two limes
1/2 t salt
BASICCAPER MAYONNAISE ==========
2 egg yolks
1 1/2 T strained fresh lime juice
1/4 t salt,heaping
Cucumbers should be finely dice, unpeeled.-
Trim the chicken breast halves of all fat and gristle and separate the
tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a
shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature
or for several hours the refrigerator, turning several times. Grill
the chicken breasts for 3 to 4 minutes per side, the tenderloins
about 2 minutes per side. The chicken may also be sauteed over
moderate heat in a skillet lightly filmed with oil. The bottom of
the skillet will darken as the honey caramelizes but is easily
cleaned.
Cut the breasts in thick slices and fan on dinner plates, placing the
tenderloins along side. Spoon the salsa over the top and drizzle
with the mayonnaise.
MANGO SALSA
Slice the mango flesh from each side of the pit. One half at a time,
make an inch cut just inside the skin, then score the flesh in
3/8-inch cubes. Turn skin inside out and free the mango flesh with
the knife. Cut the cubes in inch dice, reserving any mushy pieces for
some other use. You should end up with about 1 1/2 cups. Combine
mango with all remaining ingredients and let sit 30 minutes to blend
flavor.
Grilled Chicken Halves
Yield: 1 Servings
2 whole chickens --,Halved
8 cloves garlic --,Minced
2 T fresh ginger,Crushed
2 T myseasoning
1 sm jar
1 lg jar
1 damson plum jam
1 pimentos
Rub the chicken inside and out. I mixed everything together in a
blender and poked holes in the chicken where I could....and stuck in
the fridge for 3 hours this morning. The smell is wonderful! Serving
with basmati rice, sliced fresh tomatoes and old fashioned coleslaw.
Grilled Chicken Italiano
Yield: 4 Servings
3 1/2 lb chicken,cut-up
1 c italian dressing (i use
-kraft free,italian)
1/4 c dry white wine
1/4 t garlic powder
Rinse chicken with cold water and pat dry. Arrange chicken pieces
in
a glass baking dish. In a med. bowl, combine salad dressing with
wine and garlick and pour over chicken. Cover and marinate 2 to 4
hours at room temperature, or overnight refrigerated. Remove chicken
from marinade and place on oiled grill set 4 to 6 inches over coals.
Grill chicken pieces, turning frequently and brushing with reserved
marinade, until browned outside and cooked through, with no trace of
pink near bone, about 35 to 40 minutes.
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