Easy Spicy Mango Chicken Recipes

SPICY TEQUILA MANGO CHICKEN

Steps:

• Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
• When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
• Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
• Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut chicken breasts into large pieces and mix it all up.

SPICY MANGO CHICKEN WINGS RECIPE BY TASTY

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!

SPICY MANGO CHICKEN

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.

EASY MANGO CHICKEN

Steps:

• Pound chicken breasts to 1/4" thick.
• Saute green pepper and shallots in butter.
• Add chicken.
• Saute till done.
• Remove chicken from skillet.
• Add bouillon, mango chutney, orange juice, water and ginger.
• Stir.
• Simmer for 5-10 minutes until sauce thickens.
• Return chicken to skillet with cubed mango.
• Heat through.