Best 2 Grilled Tandoori Style Chicken And Mangoes With Mango Jasmine Rice Recipes

Prepare to tantalize your taste buds with a culinary journey to India as we embark on the delightful adventure of creating the perfect grilled tandoori style chicken and mangoes with mango jasmine rice. This exotic dish, steeped in the vibrant flavors of Indian cuisine, promises an explosion of taste that will transport you to the bustling streets of Delhi. As we explore the depths of this delectable recipe, we will unveil the secrets of the tandoori marinade, the succulent grilled chicken, the sweet and tangy mangoes, and the fragrant jasmine rice, creating a symphony of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

GRILLED TANDOORI-STYLE CHICKEN AND MANGOES WITH MANGO JASMINE RICE

Grilled Tandoori-Style Chicken and Mangoes with Mango Jasmine Rice image

Provided by Allen Susser

Categories Food Processor Chicken Citrus Dairy Fruit Garlic Herb Nut Rice Yogurt Backyard BBQ Dinner Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 cup olive oil
1 cup plain whole-milk yogurt
1/4 cup fresh lemon juice
2 (2 1/2-pound) chickens, quartered
2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
2 cups jasmine rice
3 cups water
1/2 cup pine nuts, toasted
6 fresh cilantro sprigs

Steps:

Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.
Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.
Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.

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

Tips:

To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a tandoor oven, you can grill the chicken in a regular oven or on a grill pan.
Be sure to marinate the chicken for at least 30 minutes, or up to 24 hours, to allow the flavors to penetrate the meat.
For the best results, use fresh mangoes. If you're using frozen mangoes, thaw them completely before using.
To make the mango-jasmine rice, be sure to use jasmine rice that has been cooked according to the package directions.
If you don't have mango chutney, you can substitute another type of chutney, such as apple chutney or tamarind chutney.

Conclusion:

This grilled tandoori-style chicken and mangoes with mango-jasmine rice is a delicious and easy-to-make meal that is perfect for a summer cookout or a weeknight dinner. The chicken is flavorful and juicy, the mangoes add a sweet and tangy flavor, and the jasmine rice is fluffy and aromatic. This dish is sure to please everyone at the table.