Frango com manga

Ingredientes

• 1 cup mango nectar
• 3 tbsp honey
• 2 tbsp ancho chili powder
• 2 tbsp lime juice
• 1 tsp soy sauce
• 1/4 cup olive oil
• 1 tbsp rice wine vinegar
• 2 lbs chicken breasts
• 1/2 cup diced mango
• 1/4 cup diced cucumber
• 2 tablespoons diced green pepper
• 2 tablespoons diced red pepper
• 1 tbsp diced red onion
• 1 tbsp chopped cilantro
• 1 lime wedge
• dash of salt and pepper

Modo de preparo

1. 1

   --- Marinade ---

2. 2

   Mix together the mango nectar, honey, ancho chili powder, lime juice, and soy sauce. Remove ¼ cup of the mixture and set it aside for later as the mango glaze.

3. 3

   Stir the olive oil and rice vinegar into the remaining mango mixture to make the marinade.

4. 4

   Pound the chicken breast to flatten the thick parts. Then, place the chicken breasts in a gallon-size zip-top bag. Add the marinade and turn to coat. Place in the fridge to marinate for 30 minutes.

5. 5

   --- Salsa ---

6. 6

   While the chicken is marinating, make the salsa. Combine the diced mango, cucumber, green pepper, red pepper, onion, and cilantro. Squeeze lime juice over the top and season with salt and pepper. Refrigerate until ready to serve.

7. 7

   --- Grilled ---

8. 8

   Preheat the grill to medium heat. Grease the grill gates, add the chicken breasts, and discard the marinade. Cover and cook the chicken for 6 minutes. Turn the chicken over and brush with the mango glaze. Cook for 3 minutes, brush with the mango glaze, then cook for an additional 3-5 minutes, or until the chicken reaches an internal temperature of 165˚F. Discard the remaining glaze.

9. 9

   --- Pan Fried ---

10. 10

    Preheat a cast iron grill pan over medium heat. Brush with olive oil, add the chicken breast, and discard the marinade. Fry the chicken for 6 minutes. Flip it over and brush with the mango glaze. Fry for three minutes. Brush with the glaze again and then fry for 3-5 minutes, or until the chicken reaches an internal temperature of 165˚F. Discard the remaining glaze.