Mango And Lime Glazed Chicken Recipes

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MANGO GLAZE FOR FISH, CHICKEN, OR PORK



Mango Glaze for Fish, Chicken, or Pork image

Provided by Food Network

Categories     main-dish

Time 30m

Yield about 1 cup

Number Of Ingredients 6

1 1/2 cups rice wine vinegar
1/2 cup sugar
1 teaspoon minced jalapeno
1 tablespoon minced ginger root
2 ripe mangos, peeled, seeded, and sliced
3 tablespoons lime juice

Steps:

  • Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

MANGO-LIME CHICKEN BREASTS



Mango-Lime Chicken Breasts image

A surprisingly non-spicy mango and lime chicken dish that has a beautiful presentation and a delicious taste. Serve over rice.

Provided by Divinity Turley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 cup mango puree
3 tablespoons lime juice
2 tablespoons white sugar
1 teaspoon grated lime zest
½ teaspoon salt
¼ teaspoon ground black pepper
2 skinless, boneless chicken breast halves, cut into bite-sized pieces

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
  • Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 34.7 g, Cholesterol 67.2 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 2.1 g, Sodium 683.9 mg, Sugar 26.9 g

MANGO & LIME CHICKEN WINGS



Mango & lime chicken wings image

Mix mango chutney and lime zest to make the marinade for these sticky chicken wings. Serve with scattered red chilli slices and coriander

Provided by Cassie Best

Categories     Buffet, Snack

Time 55m

Yield Serves 4-6

Number Of Ingredients 6

1kg chicken wings
oil , for drizzling
200g mango chutney
zest of 1 lime
1 red chilli , sliced
coriander leaves, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in a drizzle of oil and some seasoning in a baking tray. Cook for 30 mins. Mix the chutney with the lime zest. Brush all over the chicken, then return to the oven for 20 mins, turning and painting halfway through cooking. To serve, scatter with the chilli and coriander.

Nutrition Facts : Calories 232 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.3 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium

GRILLED CHICKEN WITH SPICY MANGO GLAZE



Grilled Chicken with Spicy Mango Glaze image

The chicken is rubbed with a simple blend of Mexican spices and and baked for the initial cooking, then finished on the grill with tangy sweet glaze that's got just enough heat. The glaze works equally well on grilled pork chops. My family prefers leg quarters, but any chicken will work by simply adjusting the cooking time.

Provided by Ken from CA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 3h25m

Yield 4

Number Of Ingredients 15

4 chicken leg quarters
1 tablespoon New Mexico chile powder
1 teaspoon ancho chile powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 (12.5 fl oz) can mango nectar
¼ cup dark rum
¼ cup orange juice
1 lime, juiced
1 tablespoon honey
2 teaspoons chile paste

Steps:

  • Cut chicken leg quarters at the joint without cutting all the way through. Arrange chicken on a baking dish.
  • Mix New Mexico chile powder, ancho chile powder, cumin, paprika, garlic powder, kosher salt, and black pepper in a small bowl. Rub chile powder mixture over chicken. Cover and refrigerate for 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Coat chicken with olive oil.
  • Bake in preheated oven until browned, about 45 minutes. Chicken will not be cooked through.
  • Preheat grill for medium heat and lightly oil the grate.
  • Heat mango nectar, rum, orange juice, lime juice, honey, and chile paste in a skillet over medium-high heat. Simmer until thickened, about 10 minutes. Brush mango glaze over chicken legs.
  • Grill chicken on preheated grill until no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 717.6 calories, Carbohydrate 24 g, Cholesterol 209.5 mg, Fat 38.3 g, Fiber 1.5 g, Protein 59.9 g, SaturatedFat 9.7 g, Sodium 951.8 mg, Sugar 19.7 g

MANGO-AND-LIME-GLAZED CHICKEN



Mango-and-Lime-Glazed Chicken image

This sweet-and-sour chicken is served over our Buckwheat-Noodle Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

5 limes
1/2 mango (about 13 ounces), pitted, peeled, and cut into chunks
1/2 teaspoon freshly grated ginger, plus several pieces for roasting
1 tablespoon honey
1 1/2 tablespoons olive oil
Salt and freshly ground pepper, to taste
One 3-pound whole chicken
1 tablespoon unsalted butter
Several stalks lemongrass

Steps:

  • Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; mango should not be completely smooth. Reserve 3 tablespoons for Buckwheat-Noodle Salad; set aside remaining glaze.
  • Sprinkle chicken, inside and out, with salt and pepper. Puncture two limes; place in chicken cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
  • Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place chicken in pan. Roast in bottom third of oven until chicken begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over chicken. Continue to roast, basting and glazing every 10 minutes; cover with foil if chicken starts to burn. After 30 minutes, reduce oven to 350 degrees, and cook about 10 minutes, or until chicken has internal temperature of 185 degrees.

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