Best 3 Chipotle Mango Chicken Recipes

Chipotle mango chicken, a tantalizing fusion of smoky chipotle peppers and sweet, succulent mango, offers a vibrant symphony of flavors that will awaken your taste buds. This delectable dish, rooted in the culinary traditions of Mexico, combines the fiery heat of chipotle peppers with the tropical allure of mango to create a unique and unforgettable dining experience. Whether you're a seasoned home cook or a culinary novice seeking new horizons, this article will guide you through the process of crafting the perfect chipotle mango chicken, ensuring a memorable meal that will leave you craving more.

Let's cook with our recipes!

CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD

Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad image

Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1/2 small red onion, thinly sliced
2 tablespoons rice vinegar, plus more, for the sauce
3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, rinsed and drained
1 firm ripe mango, peeled and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1/2 cup plus 1 tablespoon coconut milk
2 teaspoons chopped chipotle chiles in adobo

Steps:

Preheat the oven to 450 degrees F.
Put the onions in a bowl with the vinegar and soak 10 minutes.
Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

MANGO CHIPOTLE CHICKEN TACO SALAD

Mango Chipotle Chicken Taco Salad image

A sweet and spicy vinaigrette plays double duty in this taco salad. Not only is it a salad dressing but it also brings beans and corn together into a quick salsa for topping.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

One 14.5-ounce can black beans, drained and rinsed
1 cup frozen fire-roasted corn, thawed
2 plum tomatoes, chopped
3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for serving
1/2 head iceberg lettuce, shredded (about 8 cups)
2 cups shredded rotisserie chicken (skin removed)
1 cup grated sharp Cheddar (about 4 ounces)
2 cups corn tortillas, crushed

Steps:

Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.

CHIPOTLE-MANGO BARBECUE CHICKEN WITH CILANTRO CHIMICHURRI RECIPE - (4.6/5)

Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri Recipe - (4.6/5) image

Provided by mahto

Number Of Ingredients 19

Ingredients

For the chicken:
3 mangoes, peeled, pitted and chopped
1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
3 tablespoons rice vinegar (not seasoned)
4 cloves garlic
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil, plus more for the grill
Kosher salt and freshly cracked pepper
12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
For the chimichurri:
1 1/2 cups fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 scallions, white parts only, roughly chopped
3 cloves garlic, minced
1 cup grapeseed oil
1 teaspoon agave syrup
1/4 cup fresh lime juice
Kosher salt and freshly cracked pepper

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.

Tips:

Choose ripe mangoes: Ripe mangoes are sweeter and have a more intense flavor. Look for mangoes that are yellow or orange in color, and that have a slight give when you press them.
Use a sharp knife: A sharp knife will help you to easily cut the mangoes and chicken.
Marinate the chicken: Marinating the chicken in the chipotle and mango sauce will help to infuse it with flavor.
Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out.
Serve the chicken with your favorite sides: Chipotle mango chicken can be served with a variety of sides, such as rice, beans, or salad.

Conclusion:

Chipotle mango chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chipotle and mango flavors is unique and flavorful, and the chicken is cooked to perfection. This dish is sure to be a hit with your family and friends.