BBQ Chicken with Mango and Chilli recipe HOT
#bbq #chickenrecipes #mango #chilli
This video recipe shows how to make super refreshing and tasty Chicken to cook over BBQ or Oven / Grill using a special marinade .
Chicken with Mango Sauce
Hello my friends, today I'm going to show you how to make grilled chicken with mango sauce. This recipe is easy to make it is budget-friendly and it's full of rich and tasty flavor. In this video recipe I am going to show you step-by-step how to make a grilled chicken with mango sauce with ingredients you can easily find in your local supermarket or with ingredients might already have at home. My friends I can't wait for you to try this amazing and tasty grilled chicken with mango sauce recipe because I know that it's going to become one of your favorit, so let's get it started!
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Chicken with Mango Sauce
1 cup of mango
2 Serrano chilies
2 limes
1 tbsp of salt
1 tbs of garlic powder
2 tbsp of sugar
1 tbsp of black pepper
Olive oil
White rice
#mangosaucerecipe #easyrecipes #grilledchickenrecipe
Chicken Mango Chutney Recipe | Success® Rice
Need some pizzazz in your dinner plans? Success® Rice has a delicious Chicken Mango Chutney that will wake your sleeping tastebuds. It is a sweet, sour and spicy mix of flavors and will be a new added favorite to your weekly meal plan.
This recipe includes: Success® Tri-Color Quinoa, olive oil, salt and pepper, boneless chicken breast, chopped onion, red bell pepper, shredded coconut, mango chutney, raisins and green onions.
What exactly is Chutney?
Chutney is a Gluten Free, spicy or savory condiment originating from India. It is made from fruits, vegetables and/or herbs with vinegar, sugar and spices. Chutney´s purpose is to provide balance to certain dishes or highlight a specific flavor profile of others.
Chutneys from around the world- Chutneys from South Africa will often include apricots, while British chutneys favor the use of apples. Indian chutneys can be made from a wide variety of ingredients, including coconut, mint, peanut, mango, tamarind, and a blend of exotic spices.
Types of Chutney-
Mango- One of the most common types of chutney
Mint-This is a common dipping sauce for Indian samosas
Tomato-Serve this delicious chutney with naan bread
Don't confuse Chutney with jam and relish. Jam is sweet while chutney is savory. And usually relish contains one type of vegetable and no fruit.
Have you ever made chutney before? What is your favorite type? Please let us know in the comments below.
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Jeff Mauro's Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce | Food Network
Cook along with Jeff as he shares how to put together easy-to-make, golden brown coconut chicken tenders with a spicy mango dipping sauce!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 30 min
Active: 10 min
Yield: 6 servings
Ingredients
Chicken Tenders:
Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
Dipping Sauce:
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced
Directions
For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
Serve the chicken with the dipping sauce.
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Jeff Mauro's Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce | Food Network
tandori chicken with mango chutney
for marinade:
1 c yogurt
1 tsp paprika
2 tsp garam masala
1/2 tsp ground ginger
3 tbsp lemon juice
1 tbsp mince garlic
* 2-3 chicken breast
for mango chutney
1 mango
2 tbsp fresh mint
1 tbsp apple cider
1/2 tsp grabulated sugar
salt and pepper
CURRIED MANGO CHICKEN RECIPE
CURRIED MANGO CHICKEN RECIPE
My Curried Mango Chicken is an easy recipe the whole family will love.
Curried Mango Chicken Recipe Ingredients
2 tablespoons mild vegetable oil, divided (I use mild olive oil)
1 onion, finely sliced
1 red pepper, finely sliced
4 boneless, skinless chicken breasts
2 generous tablespoons flour
1 teaspoon mild curry powder
pinch of salt
¼ teaspoon ground pepper
½ cup mango chutney
¼ to ½ cup chicken stock (you may not need it all)
Curried Mango Chicken Recipe Instructions
Heat 1 tablespoon of the oil in a large frying pan over medium heat.
Sauté the onion and red pepper until it begins to soften.
Meanwhile, put the flour, curry powder, salt and pepper in a large re-sealable plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
When the vegetables have begun to soften, remove them from the frying pan and keep warm.
Add the remaining tablespoon of oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
Cook the chicken for about 5 minutes on each side, until it has begun to take on a bit of a golden colour.
Mix together the mango chutney and ¼ cup of the chicken stock.
Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
Reduce the heat to medium and return the onions and the peppers to the pan with the chicken. Continue to cook, turning the chicken breasts once or twice, until the meat is cooked through to an internal temperature of 165°F and no pink remains inside.
Check the sauce. If it is too thick, you can add the remaining ¼ cup of stock, a little at a time, until the desired sauce consistency is reached.
Carefully taste the sauce (it will be hot) and add more salt and pepper to taste if necessary.
Serve the chicken with rice, a green vegetable and some warm Nan bread.
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