Grilled Mango Habanero Chicken
Grilled Mango Habanero Chicken
I’m assuming you’ve read the title but if not: Grilled Mango Habanero Chicken. Is that drool-worthy or WHAT?! I’m going with drool-worthy. I know that the ~official start to summer isn’t until June 21 but Memorial Day Weekend + warm temps have got me feelin’ some type of way. And I’m breakin’ out the grill. Well, Matt broke out the grill. And cleaned it because it was really gross in there. And now we be grillin’.
Ugh, but in all seriousness, grilling is my favorite. Grilled meats, grilled vegetables, grilled bread, grilled FRUITS! I love it all. I’ll grill anything and everything. Except maybe ice cream. That is best served cold. Vanilla. In a cone or in a cup, preferably covered with caramel sauce.
Woah, that got off-topic real quick. Reign it in, Erin, reign. it. in. AND WE’RE BACK. Back to the Mango Habanero Chicken I grilled up the other day. If you know me, you know I do not eat spicy food. Like, not too long ago, I ordered a Chicken Tinga taco from a local chain and 1) I could not finish eating it and 2) I was sick to my stomach. It was really spicy.
But since then, I’ve been sort of… experimenting? with spicy foods. Matt will chop a jalapeno and put it in his guacamole, I make Pad Grapao and will use a Serrano chili or two in the recipe. So, I’m getting better. Expanding my horizons. I mean, I did mention that my favorite ice cream is vanilla with caramel topping so what do you expect? I won’t be eating eating spicy hot wings anytime soon. But I will eat this Grilled Mango Habanero Chicken. It’s nice because I can get the heat from the habanero but it’s definitely balanced out from the sweet mango. Without further ado, I present to you: Grilled Mango Habanero Chicken.
This recipe may look daunting but I promise you… it’s not! I mean, once you get the marinade made, all you have to do is let the chicken bathe in it (that sounds disgusting) & then toss on the grill for a few minutes on each side.
So for the mango habanero marinade, all you need is two mangoes, a habanero (deseeded and deveined), some water, and a little bit of honey. Dat suga suga. Slice and dice your mangoes and place into a pot along with your habanero, 1 cup of water, and 1/4C honey. Crank the heat on your stove-top and boil the mixture until the water has evaporated. You could even put your pot over the grill and boil it that way! No heating up your kitchen ;)
Once the water has evaporated, scoop out the habanero piece(s) and mash mash mash until your mixture is, essentially, pureed. This is your marinade. Slice your chicken breasts into tender-size pieces and toss into a bag with this marinade. LET IT BATHE for 30 minutes in the fridge, or longer.
Since your chicken is chillin’ in the fridge, now would be a good time to start the grill (assuming you’re using a charcoal grill like I do). You wanna make sure your grill is niiice and hot before you cook your chicken. Since we’re using tender-size pieces, the chicken will cook quickly so keep an eye on your tenders.
Once the chicken is done, plate & serve. I ate mine with white rice and Mexican street-corn salad (I’ll be sharing this at a later time!)& it was deeelicious. So tasty, so easy, and so HEALTHY!
Add water, honey, mangoes, and habanero to a pot and bring to a boil
Cover pot once boiling & simmer for 10-15 minutes
Once water has evaporated, scoop out habanero
Mash remaining mixture together
Pour the mango and habanero mixture into a bag with chicken and refrigerate +30 minutes
Grill chicken for 3-4 minutes on each side (or longer, if using larger pieces of chicken)
Slice into bite-sized pieces and serve with your favorite sides!