Spicy Mango Glazed Chicken Recipes

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GRILLED RED CHILE BUTTERMILK CHICKEN WITH SPICY MANGO HONEY GLAZE



Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons canola oil
4 cloves garlic, chopped
1 small Spanish onion, chopped
3 ripe mangoes, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup orange juice
1/4 cup pineapple juice
3 to 4 tablespoons clover honey
1/4 to 1/2 teaspoon chile de arbol powder (depending on how spicy you like it)
Kosher salt and freshly ground black pepper
4 cups buttermilk
2 tablespoons ancho chile powder
1 tablespoon cascabel chile powder
1 tablespoon New Mexican chile powder
1/2 teaspoon chile de arbol powder or cayenne pepper
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
4 bone-in chicken breasts, skin on (about 8 ounces each)
4 chicken thighs, skin on
4 chicken drumsticks, skin on
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
  • Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
  • For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
  • Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
  • Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
  • Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.

GRILLED RED CHILE-BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE



Grilled Red Chile-Buttermilk Brined Chicken With Spicy Mango-Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 6h10m

Yield 4 servings

Number Of Ingredients 25

1 quart buttermilk
2 tablespoons ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon cascabel chile powder
1/2 teaspoon chile de arbol powder or cayenne pepper
1 teaspoon smoked mild paprika
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground cinnamon
4 8-ounce skin-on, bone-in chicken breast halves
4 chicken drumsticks
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small Spanish onion, chopped
1 clove garlic, chopped
3 large very ripe mangoes, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup pineapple juice
1/4 cup fresh orange juice
1/4 to 1/2 teaspoon chile de arbol powder
3 tablespoons clover honey
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the chicken: Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times. Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours.
  • Meanwhile, make the glaze: Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes. Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the chile de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving.
  • Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees F, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.

SPICY MANGO CHICKEN WINGS RECIPE BY TASTY



Spicy Mango Chicken Wings Recipe by Tasty image

Upgrade your next game day with this tangy, spicy chicken wings recipe. After coating the wings with flour and roasting them, cover them with a beautiful, bright orange blend of mango (or pineapple), habanero peppers, spices, lime juice, and honey before throwing them into the oven one more time to get them crispy and caramelized. The result is a hot, sweet flavor that'll make your wings stand out from the rest.

Provided by Hector Gomez

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

½ cup flour
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
1 lb chicken wing
1 mango
3 habanero peppers, optional, seeded or unseeded
2 cloves garlic
½ teaspoon paprika
¼ cup apple cider vinegar
2 tablespoons lime juice
¼ cup honey

Steps:

  • Preheat oven to 425ºF (220ºC).
  • In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
  • Pat the chicken wings dry using a paper towel.
  • Batter them in the flour mixture and place chicken wings on a wired baking sheet.
  • Bake at 425ºF (220ºC) for 45 minutes, flipping halfway for even cooking.
  • In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
  • In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
  • Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet.
  • Bake at 450ºF (230ºC) for 8-10 minutes or until sauce has slightly caramelized.
  • Enjoy!

Nutrition Facts : Calories 856 calories, Carbohydrate 100 grams, Fat 35 grams, Fiber 5 grams, Protein 40 grams, Sugar 67 grams

SPICY MANGO CHICKEN



Spicy Mango Chicken image

Make and share this Spicy Mango Chicken recipe from Food.com.

Provided by Thevenin

Categories     Chicken

Time 15m

Yield 2 butterflied chicken breasts, 2-3 serving(s)

Number Of Ingredients 12

2 chicken breasts
1 mango
1 lime
1 fresh jalapeno pepper
2 fresh garlic cloves
1 tablespoon crystallized ginger
4 tablespoons fresh cilantro
2 tablespoons malt vinegar
1 teaspoon white wine vinegar
2 tablespoons olive oil
1 teaspoon sea salt
ground black pepper

Steps:

  • Trim and butterfly chicken breasts. Salt and pepper to taste.
  • At this point you can either grill the chicken breasts or cook in a medium skillet over medium-high with a small amount of olive oil. The chicken will need to cooked long enough that juices run clear. You'll prepare the mango mixture while the chicken cooks.
  • Squeeze juice from lime into small dish and combine with vinegars.
  • Finely chop cilantro and add to lime juice/vinegar mixture. Add the crystallized ginger and salt and set aside.
  • Peel and dice mango into a bowl. Set aside.
  • Remove the seeds from the jalapeno, and finally chop 1/2. Add to the mango. You can chop and use the remainder for a spicier dish.
  • In a small skillet, heat a small amount of olive oil over medium heat.
  • While the oil heats, mince garlic and then saute in oil for 1-2 minutes.
  • Add the mango/jalapeno mixture to the garlic/oil and heat for 3 minutes over medium.
  • Add the lime/vinegar/ginger to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, stirring constantly. The mixture should thicken from the sugar in the mango. If the chicken is still not ready, keep the mixture warm over low heat.
  • Spoon the mango mixture over the cooked chicken breast and serve.

SPICY GLAZED MANGO CHICKEN



Spicy Glazed Mango Chicken image

Sautéed, boneless chicken breasts are paired with flavorful rice and a spicy mango mixture that will have your taste buds tingling for more! This one is definitely a keeper.

Provided by Allrecipes Member

Time 1h30m

Yield 4

Number Of Ingredients 8

3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 cup uncooked regular brown rice
1 serving Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
1 mango, peeled, pitted and diced
1 small red pepper, cut into 2-inch-long strips
2 tablespoons hot mango chutney
2 each green onions, thinly sliced

Steps:

  • Heat 2 1/2 cups broth in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 45 minutes or until the rice is tender.
  • Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
  • Add the mango, red pepper, chutney and remaining broth to the skillet. Cook over medium-high heat for 5 minutes, stirring occasionally. Stir in the green onions. Serve the chicken and mango mixture with the rice.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 51.2 g, Cholesterol 76.9 mg, Fat 5.5 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 1.1 g, Sodium 866.3 mg, Sugar 9.7 g

MANGO SPICED CHICKEN



Mango Spiced Chicken image

A blend of Caribbean flavors infuses this chicken dish from with a tropical tang, and the mango sauce is a cool complement to the paprika-laced coating.-Milafaye Bryning, Alexandria, Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon grated lemon zest
1 small mango, peeled and diced
1 tablespoon canola oil
1 small onion, peeled and quartered
1 jalapeno pepper, seeded and halved
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)

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.

Nutrition Facts : Calories 485 calories, Fat 12g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 541mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein.

SPICY GLAZED CHICKEN BREASTS



Spicy Glazed Chicken Breasts image

This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.

Provided by Ali Slagle

Categories     poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 garlic cloves, thinly sliced
Kosher salt
2 tablespoons tomato paste (preferably double concentrate)
1/2 teaspoon red-pepper flakes
1 tablespoon lemon juice

Steps:

  • Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
  • In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
  • Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
  • With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
  • Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

SPICY MANGO GLAZED CHICKEN



Spicy Mango Glazed Chicken image

Adapted from Gourmet, December 2007. This can be made with a whole chicken, thighs, breasts or drumsticks. Prep. time includes marinating time.

Provided by Queen Dragon Mom

Categories     Poultry

Time P1DT40m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs roasting chickens, cut up
1/2 cup green onion, fine dice
1/4 cup gingerroot, peeled and fine dice
2 tablespoons vegetable oil
1/2 cup red wine vinegar
2/3 cup soy sauce
12 ounces mango chutney, spicy

Steps:

  • Cook aromatics in oil over medium heat until softened.
  • Add vinegar, reduce by half.
  • Stir in soy sauce and chutney, simmer gently for 15 minutes.
  • Puree if desired. Cool.
  • Place washed and dried chicken in resealable bags, divide cooled sauce between bags.
  • Press out excess air and refrigerate for at least 8 hours.
  • Preheat oven to 425°F.
  • Line a baking or roasting pan (with sides) large enough to hold the chicken with foil. Oil lightly.
  • Place chicken in a single layer in pan. Pour marinade over chicken.
  • Roast chicken, turning once, until deep brown and cooked through, about 40 minutes.
  • (Cook time will depend on what kind of chicken you are using).
  • Serve immediately.

Nutrition Facts : Calories 368.1, Fat 26.7, SaturatedFat 7.1, Cholesterol 106.9, Sodium 1443.5, Carbohydrate 2.4, Fiber 0.4, Sugar 0.6, Protein 27.8

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2022-06-07 Season the chicken with salt and pepper. Heat up a skillet and pan-fry the chicken thighs, skin side down first. Flip the chicken over and pan-fry until both sides are nicely browned and crispy. Keep turning and cooking the chicken to make sure they are completely cooked through. Remove from the skillet and discard the chicken fat.
From rasamalaysia.com


GARLIC MANGO GLAZED CHICKEN WINGS WITH A TASTE OF SPICY AND …
To make sauce, combine all ingredients, aside from chicken, and pulse in blender a couple of times. Brush wings with sauce and grill until done. Toss in remaining sauce and serve with scallions and red peppers. Sweet, hot, spicy, garlicky, and wonderful. Back to Recipes.
From spiceworldinc.com


EASY SWEET AND SPICY CHICKEN (ASIAN-INSPIRED) - AVERIE COOKS
2021-03-22 Place skillet in oven and bake for about 16 to 22 minutes, or until chicken is cooked through and done (165F). Exact cooking time will vary on the size of the pieces and exactly how browned/done they were going into the oven. Garnish with green onions, optional sesame seeds, and serve immediately.
From averiecooks.com


STICKY BAKED MANGO CHICKEN - WHERE IS MY SPOON
2020-06-11 Instructions. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Prepare the chicken: Sprinkle the chicken with salt and pepper on both sides and place on a large baking tray, skin side up. Smear the mango chutney on the chicken legs. Prepare potatoes: Thoroughly clean and dry the potatoes but leave the skin on.
From whereismyspoon.co


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