Smoked Chicken With Mango And Mint Recipes

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SMOKED CHICKEN WITH MANGO AND MINT



Smoked Chicken with Mango and Mint image

Yield Makes about 48 hors d'oeuvres

Number Of Ingredients 8

2 1/2 tablespoons white-wine vinegar
1/3 cup olive oil
1 1/2 pounds smoked boneless chicken breast*, skinned and cut into 3/4-inch pieces
3 to 4 firm-ripe mangoes
about 48 fresh mint leaves
about 48 wooden picks
Garnish: mint sprigs
*available at some butcher shops and specialty foods shops

Steps:

  • In a small bowl whisk together vinegar, oil, and salt and pepper to taste. In a resealable plastic bag combine chicken with oil mixture and marinate, chilled at least 8 hours or overnight.
  • Cut mangoes by slicing just to sides of each pit and with a 3/4-inch melon-ball cutter scoop flesh from mango halves. (There should be about 48 mango pieces.) Mango may be scooped 8 hours ahead and chilled, covered.
  • Just before serving, assemble hors d'oeuvres by threading 1 chicken piece, 1 mint leaf, and 1 mango piece on each pick and arrange on a platter. Sprinkle hors d'oeuvres with freshly ground black pepper if desired and garnish with mint sprigs.

GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING



Grilled Chicken with Mango and Mint-Lime Dressing image

Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

3 tablespoons fresh lime juice
1 tablespoon minced garlic
1/3 cup safflower oil, plus more for brushing
1/4 cup chopped fresh mint leaves, plus whole leaves for serving
Kosher salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 1 1/2 pounds)
1 bunch radishes, preferably small
1 serrano chile
1 bunch watercress, tough lower stems removed
1 mango, peeled, pitted, and cut into sticks
6 ounces queso fresco or goat cheese, crumbled (1 cup)

Steps:

  • Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
  • Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.

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