CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
- Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
- Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
- Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
CHIPOTLE-MANGO SIRLOIN STEAKS
Freeze your steaks right in a bag of this tangy, tropical marinade, and you'll be ready for grilling whenever the mood strikes.
Provided by Cheri Liefeld
Categories Entree
Time 8h30m
Yield 4
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, heat nectar to boiling. Cook, stirring occasionally, until reduced to 1/4 cup.
- In food processor or blender, pour reduced nectar; add steak sauce and chiles. Cover; process until marinade is smooth.
- Place steaks in large freezer plastic bag. Pour marinade over steaks. With fingers, rub marinade onto steaks until coated. Seal bag, removing all air. Refrigerate 8 hours or overnight, or freeze up to 2 months.
- If steaks are frozen, place in refrigerator to thaw overnight.
- Heat gas or charcoal grill. Remove steaks from marinade; discard marinade. Place steaks on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until desired doneness.
Nutrition Facts : ServingSize 1 Serving
CHIPOTLE BBQ SAUCE
This is a delicious and spice barbeque sauce that is delicious with ribs or chicken especially in combination with our Chipotle Dry Rub. Brush the sauce on ribs or chicken as they cook on the grill or mix it with pulled pork or shredded beef for a great sandwich.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 315.5 mg, Sugar 6.3 g
CHIPOTLE MANGO BARBECUE SAUCE
Make and share this Chipotle Mango Barbecue Sauce recipe from Food.com.
Provided by Barb G.
Categories Sauces
Time 20m
Yield 3 cups sauce
Number Of Ingredients 15
Steps:
- In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
- Process until smooth, about 15 seconds.
- Scrape down sides with a rubber spatula.
- Pulse 2 or 3 times.
- Fold in diced mango and refrigerate overnight before using.
- Tastes great over pork.
Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.1, Sodium 1630.8, Carbohydrate 53.1, Fiber 1.4, Sugar 46.6, Protein 2.9
CHIPOTLE-MANGO BARBECUE CHICKEN SALAD
Try something different tonight. The smoky-sweet bbq sauce is superb. From Kristin at Iowa Girl Eats. I based the prep time on the longest marinade time.
Provided by gailanng
Categories Chicken Breast
Time 3h15m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- For the Chipotle-Mango BBQ Sauce: Combine all ingredients into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender and process until smooth.
- For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
- For the salad: Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ Sauce (in a ziplock bag and enough to cover) for at least 15 minutes or up to 3 hours.
- Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.
- Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro and grilled chicken. Drizzle with prepared dressing.
Nutrition Facts : Calories 574.9, Fat 12.6, SaturatedFat 1.6, Cholesterol 75.5, Sodium 3286.9, Carbohydrate 92.1, Fiber 7.8, Sugar 65.6, Protein 32.1
CHIPOTLE-MANGO BARBECUE CHICKEN WITH CILANTRO CHIMICHURRI RECIPE - (4.6/5)
Provided by mahto
Number Of Ingredients 19
Steps:
- Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste. Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate. Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting. Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes. Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving. Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.
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