Father's Day Mango Habanero Grilled Chicken
FATHER'S DAY MANGO-HABANERO CHICKEN
Trying to come up with a delicious summer meal that you can make this Father's Day? Try this mango-habanero grilled chicken. The blend between the mangos and Nutricost's Habanero powder makes for a delicious sweet heat that those who like spice, are sure to enjoy. Beware, this recipe does have a kick!
Ingredients:
Marinade:
½ cup extra virgin olive oil
3 tbsp Worcestershire sauce
1 tsp Nutricost’s Habanero powder
1 tbsp dried basil
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
Mango-Habanero BBQ Sauce:
1 tsp olive oil
1 small onion
4 chopped garlic cloves
1 tsp Nutricost’s habanero powder
2-3 chopped mangos
6 ounces tomato paste
¾ cup apple cider vinegar
3 tbsp honey
2 tbsp chili flakes
1 tbsp smoked paprika
1 tbsp ground ginger
½ cup brown sugar
Salt and pepper to taste
Other
4-6 chicken breasts
Instructions:
Calories: 682kcal Protein: 25g Fat: 33g Carbohydrates: 77g
-Whisk together all of the marinade ingredients in a large bowl. Add chicken breasts and cover with marinade. Cover and refrigerate for 8 hours or overnight.
-In a large saucepan, heat olive oil and onions over medium heat until soft.
-Add garlic and cook until fragrant
-In a separate bowl mix remaining ingredients together and then add to the saucepan. Stir until combined.
-Bring to a boil Reduce the heat and simmer for 15-20 minutes.
-Place in a blender or food processor and process until smooth. If the sauce is too thick, add water and continue to mix until desired consistency is achieved.
-Heat grill to between 350-400 degree fahrenheit and lightly oil grates.
-Remove chicken from the marinade and grill each side for approximately five minutes.
-Baste a few spoonfuls of the barbecue sauce and grill until the chicken reaches and internal temperature of 165 F.
-Remove from the grill and serve with extra barbecue sauce.
Ingredients:
Marinade:
½ cup extra virgin olive oil
3 tbsp Worcestershire sauce
1 tsp Nutricost’s Habanero powder
1 tbsp dried basil
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
Mango-Habanero BBQ Sauce:
1 tsp olive oil
1 small onion
4 chopped garlic cloves
1 tsp Nutricost’s habanero powder
2-3 chopped mangos
6 ounces tomato paste
¾ cup apple cider vinegar
3 tbsp honey
2 tbsp chili flakes
1 tbsp smoked paprika
1 tbsp ground ginger
½ cup brown sugar
Salt and pepper to taste
Other
4-6 chicken breasts
Instructions:
Calories: 682kcal Protein: 25g Fat: 33g Carbohydrates: 77g
-Whisk together all of the marinade ingredients in a large bowl. Add chicken breasts and cover with marinade. Cover and refrigerate for 8 hours or overnight.
-In a large saucepan, heat olive oil and onions over medium heat until soft.
-Add garlic and cook until fragrant
-In a separate bowl mix remaining ingredients together and then add to the saucepan. Stir until combined.
-Bring to a boil Reduce the heat and simmer for 15-20 minutes.
-Place in a blender or food processor and process until smooth. If the sauce is too thick, add water and continue to mix until desired consistency is achieved.
-Heat grill to between 350-400 degree fahrenheit and lightly oil grates.
-Remove chicken from the marinade and grill each side for approximately five minutes.
-Baste a few spoonfuls of the barbecue sauce and grill until the chicken reaches and internal temperature of 165 F.
-Remove from the grill and serve with extra barbecue sauce.
