Broiled Thai Chicken With Mango Coleslaw Recipes

BROILED THAI CHICKEN WITH MANGO COLESLAW

Broiled Thai Chicken With Mango Coleslaw image

Make and share this Broiled Thai Chicken With Mango Coleslaw recipe from Food.com.

Provided by JenSmith

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

6 boneless skinless chicken breast halves
2 tablespoons honey
2 tablespoons vegetable oil (do NOT use olive oil!)
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage
2 cups shredded savoy cabbage
1 cup carrot, peeled and julienned
1 rip mango, peeled, seeded and cut into 1/2-inch pieces
4 tablespoons creamy peanut butter
2 tablespoons water
2 tablespoons honey
4 tablespoons lime juice
2 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes
3 tablespoons chopped scallions
3 tablespoons chopped peanuts

Steps:

Preheat broiler to LOW.
Pound chicken with your fists to flatten slightly.
Spray a broiler pan with nonstick cooking spray and arrange chicken on the broiler pan. Place broiler pan about 4 inches from the heat source. Broil for 7 minutes, then turn and continue cooking for about 6 minutes more, or until fork can be inserted easily and chicken is tender.
In a small bowl, mix the honey, vegetable oil, lime juice, salt and pepper.
In a large bowl, place the red cabbage, Savoy cabbage, and carrots; toss well to mix.
Add honey-lime mixture and mango to cabbage and toss getnly to mix.
Arrange the cabbage mixture on a platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts.
Peanut Sauce: While chicken is broiling, mix together peanut sauce ingredients in a small bowl, using a whisk for smoothness.

Nutrition Facts : Calories 356.6, Fat 13.8, SaturatedFat 2.4, Cholesterol 68.4, Sodium 686.3, Carbohydrate 28.1, Fiber 3.9, Sugar 21, Protein 33.2

BROILED CHICKEN THIGHS WITH MANGO SALSA

Broiled Chicken Thighs with Mango Salsa image

With all the kitchen gadgets these days, it's easy to forget that your broiler can do a great job on boneless, skinless chicken thighs. Put the chicken thighs in the marinade early in the morning, and the broiler will have your dinner ready in about 10 minutes. Start the salsa ahead of time, so the bright flavors can meld, while you get the remainder of your dinner ready. Lime=cilantro rice makes a great side for this dish!

Provided by Bibi

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 8h25m

Yield 8

Number Of Ingredients 17

Ingredients

8 boneless, skinless chicken thighs
¼ cup avocado oil
1 lime, juiced
3 tablespoons agave syrup
2 cloves garlic, minced
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
salt and ground black pepper to taste
2 mangoes, peeled and diced
¼ cup chopped cilantro
1 jalapeno pepper, seeded and minced
½ red bell pepper, diced
1 lime, juiced
1 pinch salt, or to taste
1 pinch cayenne, or to taste

Steps:

Place chicken thighs in a gallon-sized resealable bag.
Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally.
Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 15.3 g, Cholesterol 38.7 mg, Fat 13.9 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 75.7 mg, Sugar 11.9 g

MANGO SLAW

Mango Slaw image

There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue, or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What's a better combination? You also don't have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?

Provided by Millie Peartree

Categories salads and dressings, slaws, side dish

Time 5m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1 (8-ounce) bag coleslaw (about 3 cups)
2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups)
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon honey or agave syrup
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper

Steps:

In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
Refrigerate for at least 1 hour. Serve cold.

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