Best 7 Mango Spiced Chicken Recipes

GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE

Steps:

• Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
• For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
• Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
• For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
• Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
• Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.

GRILLED SPICED CHICKEN WITH CARIBBEAN CITRUS-MANGO SAUCE

Steps:

• In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.
• Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.
• In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.
• Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.
• Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

MANGO SPICED CHICKEN

Steps:

• In a small bowl, whisk the honey, lemon juice and zest until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped., Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture.

CARIBBEAN HONEY-SPICED CHICKEN WITH MANGO

Steps:

• In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
• Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts.
• .
• Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

MANGO AVOCADO SPICED CHICKEN SALAD

Steps:

• Wash and chop lettuce, cabbage, and carrots. Toss together in medium bowl and chill.
• Peel and dice mango and avocado. Set on separate plate. (You can toss this with the salad if you plan to eat it all in one sitting, but if not then keep separate so it is not soggy.).
• Fry bacon in skillet. Drain and set aside.
• Shred chicken. If your chicken is leftover and getting a little dry, toss it in a little bit of the bacon grease or oil of your choice in a small bowl. Add cumin, chili powder, salt, and pepper and toss to coat evenly. If you prefer hot chicken you can heat it now. I serve this as a completely cold salad.
• Chop bacon and add to chicken.
• Shred cheese and set aside.
• For the dressing, combine mayo, dijon mustard, honey, prepared mustard, white vinegar, paprika, and black pepper. Combine until smooth and chill.
• Combine all ingredients, dress, garnish with cheese, and serve.

SPICED CHICKEN LEGS WITH MANGO SALAD

Steps:

• Heat the tablespoon sesame oil in a deep frying pan, cook chicken, in batches, until browned all over about 7-8 Min's. (Do not skip this step, chicken will not brown with sauce and you will end up with unappealing looking legs on your plate.).
• Meanwhile, combine remaining chicken ingredients in a jug.
• Return chicken to pan with stock mixture, bring to the boil, reduce heat, simmer, covered, about 25 Min's or until chicken is cooked through.
• Salad:.
• Combine all the salad ingredients in a bowl, mix the ingredients for the dressing in a jug pour over salad greens and toss through.
• To Serve: Divide chicken and salad among serving plates, drizzle chicken with remaining pan juices if desired.
• I have listed 3-4 on the serving depending on whether you want to serve 2 or 3 drumsticks per person.

MANGO AVOCADO SPICED CHICKEN SALAD RECIPE - (4.6/5)

Steps:

• 1. Place chopped lettuce in a large bowl. 2. Place shredded chicken in a medium bowl and add a TINY bit of water to it (just to moisten it a bit). Microwave for 12-15 seconds. Mix in the chili powder and the cumin. 3. Add the chicken to the lettuce and top with diced mango and avocado. 4. Eat as-is, or top with a light dressing of choice! navywifecook.com