Best 8 Ancho Rubbed Chicken With Cucumber Mango Salsa Recipes

Are you searching for a delectable and refreshing dish to tantalize your taste buds? Look no further than ancho rubbed chicken with cucumber mango salsa! This dish combines the savory and smoky flavors of ancho chili with the sweetness of mango and the crispness of cucumber. Perfectly grilled chicken is coated in a flavorful ancho chili rub, creating a mouthwatering combination of flavors. The cucumber mango salsa adds a refreshing and tangy contrast to the richness of the chicken, making it a delightful and balanced meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH MANGO-CUCUMBER SALSA

Chicken with Mango-Cucumber Salsa image

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

Ingredients

2 tablespoons lemon juice
1 tablespoon lime juice
2 teaspoons minced fresh cilantro or parsley
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium cucumber, diced
1 medium mango, peeled and diced
1 medium tomato, chopped
1/4 cup finely chopped red onion
CHICKEN:
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

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

GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE

Grilled Chicken Thighs with Mango-Ancho Sauce image

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

Ingredients

1 large mango, peeled and diced
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons ancho chile powder
½ teaspoon salt
1 tablespoon rice wine vinegar
1 tablespoon olive oil
4 (4 ounce) bone-in chicken thighs with skin
salt and ground black pepper to taste

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

MIRACLE MANGO SALSA CHICKEN

Miracle Mango Salsa Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

6 boneless, skinless chicken thighs
1 cup long-grain white rice
One 16-ounce jar mango salsa
Kosher salt and freshly ground black pepper
Olive oil

Steps:

Preheat a large cast-iron skillet over medium-high heat.
Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

MANGO SALSA

Mango Salsa image

Provided by Chris Santos

Time 10m

Number Of Ingredients 0

Ingredients

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

Cucumber-Mango Salsa image

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

Ingredients

3 mangos - peeled, seeded and diced
1 cucumber - peeled, seeded, and diced
2 jalapeno peppers, seeded and finely chopped
1 large onion, finely diced
1 clove garlic, minced
¼ cup chopped fresh cilantro
1 tablespoon lime juice, or to taste
salt and pepper to taste

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

CHICKEN WITH MANGO SALSA

Chicken with Mango Salsa image

In Hanover, Ontario, Denise Elder blends tangy tropical flavors for the fresh and sassy salsa that tops her tender chicken entree. You can grill the chicken, if you like.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chopped peeled mango
1/2 cup chopped tomato
2 tablespoons minced fresh cilantro
1 tablespoon chopped jalapeno pepper
1 tablespoon chopped red onion
1-1/2 teaspoons chopped celery
1-1/2 teaspoons lime juice
1/4 teaspoon grated lime zest
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil

Steps:

For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA

ANCHO RUBBED CHICKEN WITH CUCUMBER-MANGO SALSA image

Categories Chicken Low Fat

Yield 4

Number Of Ingredients 20

Ingredients

For Salsa:
1 large mango diced into small cubes,
1/2 C cucumber - seeded and diced,
1/4 C red onion minced,
2 tsp honey,
1 Tbsp chopped parsley,
1 Tbsp chopped cilantro,
1/8 C fresh lime juice,
1/8 C rice wine vinegar,
Ground pepper to taste,
2 tsp minced jalepeno pepper (optional
For Rub:
1 tsp Ancho chili powder*,
1/2 tsp salt,
1/2 tsp garlic powder,
1/2 tsp paprika,
1/8 tsp cayenne pepper,
1/8 tsp ground pepper
1 lb chicken cutlets - trimmed and pounded to equal thickness
*Available in most groceries. May grind Ancho chilis in coffee grinder if unable to find prepared spice.

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!

MANGO CUCUMBER SALSA

Mango Cucumber Salsa image

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

Ingredients

1 large cucumber, peeled, seeded and diced into 1/4 cubes
1 mango, peeled and diced into 1/4 cubes
4 tablespoons red onions, finely diced
1 lime, juice of, only
1/2 teaspoon rice wine vinegar or 1/2 teaspoon white vinegar
1/2 jalapeno, very finely minced
2 -3 slices sweet red peppers, diced into 1/4 inch pieces (optional)

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

Tips:

To make the ancho chili powder, toast the ancho chiles in a skillet over medium heat until fragrant, about 2 minutes per side. Remove the stems and seeds, then grind the chiles in a spice grinder or blender until a fine powder forms.
For the cucumber-mango salsa, use ripe mangoes and cucumbers for the best flavor. If the mangoes are not ripe, you can ripen them by placing them in a paper bag with an apple or banana for a few days.
To make the chicken, marinate it in the ancho chili powder mixture for at least 30 minutes, or up to overnight. This will help the chicken to absorb the flavors of the spices.
When grilling the chicken, cook it over medium heat to prevent it from drying out. You can also grill the chicken in a grill pan on the stovetop if you don't have a grill.
Serve the chicken with the cucumber-mango salsa and your favorite sides, such as rice, beans, or tortillas.

Conclusion:

This ancho rubbed chicken with cucumber mango salsa is a flavorful and easy-to-make dish that is perfect for a summer cookout. The ancho chili powder gives the chicken a slightly smoky flavor, while the cucumber-mango salsa is refreshing and tangy. This dish is sure to be a hit with your friends and family.