Lime Grilled Chicken Wroasted Poblano Grilled Mango Salsa Recipes

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LIME GRILLED CHICKEN W/ROASTED POBLANO & GRILLED MANGO SALSA



Lime Grilled Chicken W/Roasted Poblano & Grilled Mango Salsa image

Make and share this Lime Grilled Chicken W/Roasted Poblano & Grilled Mango Salsa recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, skinless boneless
2 tablespoons olive oil
1 lime
2 teaspoons ground cumin
salt
2 poblano peppers
1 large mango
1 tablespoon extra virgin olive oil
2 teaspoons chili powder
1 cup chopped tomato
1/4 cup chopped onion
1/4 chopped cilantro
1 jalapeno, seeded and chopped
1 lime
salt and pepper
8 ounces mexican white cheese, coarsely grated (Queso Fersco)

Steps:

  • Butterfly breasts into pieces about 1/2 inch thick. Rub with oil then squeeze on lime juice. Season with ground cumin and salt. Grill on stove top grill pan or outdoor grill 5-6 minutes per side.
  • Set aside and keep warm. Roast peppers until blackened on stove top or under broiler, let steam, peel, remove seeds and chop. Slice unpeeled mango and rub cut side with oil. Sprinkle with chili powder.
  • Grill cut side down for 3-5 minutes. Let cool and cut into cubes removing peel. Toss grilled pepper and mango with tomato, onion, cilantro and jalapeno. Squeeze lime juice over salsa and mix. Season the salsa to taste with salt and pepper.
  • Place grilled chicken in a baking dish and top with salsa and cheese Place under broiler until cheese melts.

Nutrition Facts : Calories 454.2, Fat 25.2, SaturatedFat 5.5, Cholesterol 92.8, Sodium 123.5, Carbohydrate 27.1, Fiber 5.8, Sugar 16.2, Protein 33.2

GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA



Garlic Lime Grilled Chicken With Mango Salsa image

Make and share this Garlic Lime Grilled Chicken With Mango Salsa recipe from Food.com.

Provided by startnover

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1 large lime
4 garlic cloves
1 tablespoon olive oil
2 ripe mangoes, peeled and chopped
3 very ripe roma tomatoes, chopped
1 sweet red peppers or 1 yellow sweet pepper, seeded and chopped
1 serrano pepper (only use as much as the amount of heat you can take)
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 lime, juice of
1 -2 tablespoon sugar (if your mangoes aren't very sweet)
salt and pepper
4 cups steamed short grain cooked brown rice

Steps:

  • Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
  • For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
  • Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
  • Time does not include marinade time or time to steam rice.

Nutrition Facts : Calories 528.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 147, Carbohydrate 82.1, Fiber 8.2, Sugar 29.3, Protein 32.2

GRILLED LIME-CILANTRO CHICKEN WITH MANGO SALSA



Grilled Lime-Cilantro Chicken With Mango Salsa image

The combination of marinade and grilling produces a tender flavourful piece of chicken. Mango Salsa is the perfect accompaniement. Get your tastebuds ready for a real thrill! Plan ahead as chicken needs to marinate for 2 to 4 hours. This is not reflected in the prep times.

Provided by MarieRynr

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup diced fresh mango
1 cup diced fresh papaya
1 large red pepper
1/4 cup shredded coconut
1/3 cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons of fresh mint, chopped
1 tablespoon fresh lime juice
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon brown sugar
1 shallot, finely chopped
1/2 teaspoon ground cumin
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 large whole boneless chicken breasts (6 breast halves)

Steps:

  • Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
  • Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
  • Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
  • Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
  • To serve, place the chicken on individual plates and spoon the mango salsa on top.

Nutrition Facts : Calories 279.1, Fat 17.4, SaturatedFat 4.5, Cholesterol 46.4, Sodium 62, Carbohydrate 15.3, Fiber 2, Sugar 11.4, Protein 16.2

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