Grilled Chicken With Mango Sriracha Glaze Recipes
GRILLED CHICKEN WITH MANGO HABANERO GLAZE
This recipe was created for the Ready Set Cook #8 contest. It's best to make this delicious sweet and spicy glaze ahead of time, and keep it refrigerated until needed. It will make about 1/2 cup. Because it's very hot and spicy, it doesn't take much to glaze the chicken breast. If you have some left over, it can be used like pepper jelly for other uses too. (I doubled the glaze recipe to keep on hand in the fridge.) Habaneros are delicious but extremely spicy. If you want to tone down the heat, use less habanero, or use a milder pepper. Also, use extreme care when mincing the habanero. I use a paper towel wrapped around my fingers, to prevent my fingers from coming in contact with it. If you get it on your fingers, and touch your eye - YOWSA!
Provided by PanNan
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use.
- Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.
- Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.
Nutrition Facts : Calories 268.9, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 138.2, Carbohydrate 32.9, Fiber 1, Sugar 31.8, Protein 25.6
SRIRACHA-GLAZED CHICKEN
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
- Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g
GRILLED CHICKEN WITH SPICY MANGO GLAZE
The chicken is rubbed with a simple blend of Mexican spices and and baked for the initial cooking, then finished on the grill with tangy sweet glaze that's got just enough heat. The glaze works equally well on grilled pork chops. My family prefers leg quarters, but any chicken will work by simply adjusting the cooking time.
Provided by Ken from CA
Categories Chicken Thighs
Time 3h25m
Yield 4
Number Of Ingredients 15
Steps:
- Cut chicken leg quarters at the joint without cutting all the way through. Arrange chicken on a baking dish.
- Mix New Mexico chile powder, ancho chile powder, cumin, paprika, garlic powder, kosher salt, and black pepper in a small bowl. Rub chile powder mixture over chicken. Cover and refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Coat chicken with olive oil.
- Bake in preheated oven until browned, about 45 minutes. Chicken will not be cooked through.
- Preheat grill for medium heat and lightly oil the grate.
- Heat mango nectar, rum, orange juice, lime juice, honey, and chile paste in a skillet over medium-high heat. Simmer until thickened, about 10 minutes. Brush mango glaze over chicken legs.
- Grill chicken on preheated grill until no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 717.6 calories, Carbohydrate 24 g, Cholesterol 209.5 mg, Fat 38.3 g, Fiber 1.5 g, Protein 59.9 g, SaturatedFat 9.7 g, Sodium 951.8 mg, Sugar 19.7 g
GRILLED CHICKEN WITH SPICY MANGO GLAZE
The chicken is rubbed with a simple blend of Mexican spices and and baked for the initial cooking, then finished on the grill with tangy sweet glaze that's got just enough heat. The glaze works equally well on grilled pork chops. My family prefers leg quarters, but any chicken will work by simply adjusting the cooking time.
Provided by Ken from CA
Categories Chicken Thighs
Time 3h25m
Yield 4
Number Of Ingredients 15
Steps:
- Cut chicken leg quarters at the joint without cutting all the way through. Arrange chicken on a baking dish.
- Mix New Mexico chile powder, ancho chile powder, cumin, paprika, garlic powder, kosher salt, and black pepper in a small bowl. Rub chile powder mixture over chicken. Cover and refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Coat chicken with olive oil.
- Bake in preheated oven until browned, about 45 minutes. Chicken will not be cooked through.
- Preheat grill for medium heat and lightly oil the grate.
- Heat mango nectar, rum, orange juice, lime juice, honey, and chile paste in a skillet over medium-high heat. Simmer until thickened, about 10 minutes. Brush mango glaze over chicken legs.
- Grill chicken on preheated grill until no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 717.6 calories, Carbohydrate 24 g, Cholesterol 209.5 mg, Fat 38.3 g, Fiber 1.5 g, Protein 59.9 g, SaturatedFat 9.7 g, Sodium 951.8 mg, Sugar 19.7 g
GRILLED CHICKEN WITH MANGO SRIRACHA GLAZE RECIPE
Provided by tonyglib
Number Of Ingredients 8
Steps:
- 1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle. 2. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside. 3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper. 4. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.
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- In a small bowl, add sriracha, lime juice, honey and garlic powder. Whisk to combine, set aside.
- Pat chicken breast dry with a paper towel and place on oiled grill grates over high heat for 3-4 minutes each side. Before turning, baste with sriracha glaze. When the breasts reach 160F, remove from grill and allow to rest for about 5 minutes.
- Meanwhile, combine mango, avocado, lime juice, onion (optional) and salt and pepper in a medium sized bowl. Stir well and place in refrigerator until ready to serve.
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- Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
- Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees and its juices run clear.
- Add the remaining marinade to a small saucepan and combine with 1/4 cup water. Bring to a boil and allow to rapidly simmer for at least 5 minutes.
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- Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
- Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.
- Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.
CHILI'S MANGO CHILE CHICKEN {COPYCAT RECIPE} - THE GIRL ON BLOOR
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RECIPE(TRIED): GRILLED CHICKEN WITH SRIRACHA MANGO GLAZE
Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165 degrees F, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.
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