Caribbean Style Chicken With Mango Salsa Recipes

CARIBBEAN-STYLE CHICKEN WITH MANGO SALSA

Steps:

• Begin the mango salsa: Cut up the mangoes and vegetables. Combine all the ingredients in a bowl, except the herbs and lime juice. Refrigerate.
• Using a sharp knife, cut each chicken breast into two thin cutlets, as if butterflying the meat, but cutting all the way through.
• Combine the seasonings and sprinkle each side of each cutlet with an equal amount.
• Melt the butter in a large skillet over high heat (medium-high if using a nonstick coated skillet) and add the oil.
• Place the cutlets in the skillet with the thickest parts towards the center of the skillet, and set a timer for 2 minutes.
• After two minutes, turn each portion and cook another 2 minutes.
• Remove to a plate to rest for a minute or two while you finish up the salsa.
• Remove the salsa from the fridge and add the herbs and lime juice. Add salt if you think it needs it but I don't find that it does.
• Serve the chicken with some of the salsa and add a green salad for a light, healthy, and quick meal!

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

MAMBO CHICKEN WITH MANGO SALSA

Steps:

• Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.
• Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
• Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.
• Preheat oven to 375 degrees F.
• Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
• To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

CARIBBEAN MANGO SALSA

Steps:

• Combine ingredients.

JERK CHICKEN KEBABS WITH MANGO SALSA

Steps:

• Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
• Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
• Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.