Thursday, July 29, 2010

Recipe Of The Day: Mango, Habanero & Chipotle Grilled Chicken

Summertime is the best time to put your grillin' skills on display. It is usually around the time of a good BBQ, that you hear someone talking about how hot they like their food and how no one makes anything spicy enough for them to enjoy. 

This Grilled Chicken recipe combines the intense heat from a few minced up Habanero Peppers, the smokey fired up flavor from a couple of Adobo Chipotle Peppers and the mellowed out smooth tang by way of some delicious fresh Mangos. 

A recipe such as this deserves a great sidekick and we love to always have plenty of our Black Bean & Roasted Corn Salad on hand whenever we whip this chicken up for our friends.

The Chicken and Salad are the prefect way to finish up a long day of drinking, swimming, working around the house and or just trying to eat healthier than we normally have the time to do. A meal such as this provides a multitude of valuable nutrients we all need as well and it tastes GREAT.
Enjoy this with some great mixed drinks amongst your friends.
1 ½ cups mango, peeled, pitted and roughly chopped
¾ cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 Habanero peppers (seeded & diced small)
2 TBS unseasoned rice wine vinegar
4 cloves garlic, peeled
2 TBS fresh lemon juice
1 TBS canola oil, plus extra for grill
2 tsp kosher salt
1 tsp freshly cracked black pepper
2 lbs chicken thighs and drumsticks, bone in, skin on

Put the mango, cilantro, chipotle, habanero, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth.
Adjust seasonings, to taste.

Add the chicken with half the mango mixture to 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 into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil.
Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes.
Transfer to a serving platter and serve with the reserved mango sauce.


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