Hey Everyone! Thanks for stopping in! This past weekend I was really enjoying the warm weather and went slightly overboard with new recipes. About a month ago I made this Chipotle Mango BBQ Chicken, and I wanted to make sure I made it again to share with you. I served it (to my huge guest list of two other people) with Cilantro Lime Rice and Fresh Pineapple Salsa! Since I have been MIA for a while, I have included all three in this post!
Read until the end to see how you can take this from dinner to dessert in a flash!
Chipotle Mango BBQ Chicken (originally found on Iowa Girl Eats):
Ingredients:
1 chopped mango
1 chipotle pepper in adobo sauce, plus 2 teaspoons of adobo sauce (its sold in a can in the mexican section)
1/2 cup ketchup
1/2 cup apple juice
1/4 onion chopped
4 cloves of garlic, smashed and diced
Juice from 1/2 a lemon
2 tablespoons vinegar
2 tablespoons brown sugar
1 tablespoon canola oil
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
Chicken
Combine all the ingredients in a sauce pan and bring them to a boil. Lower the heat and allow to simmer for 15 minutes. Let this cool a bit, and then transfer to a blender. Blend ingredients until smooth.
Place your chicken in a large ziploc bag and add in about 3/4 of the BBQ sauce mixture. Seal tightly and allow to marinade for at least 30 minutes, and up to 3 hours. Take the chicken out of the bag, and place on a hot grill, until cooked.
Cilantro Lime Rice - (Inspired by Chipotle and Ree Drummond)
Ingredients:
2 tablespoon canola oil
1/2 yellow onion diced
3 cloves of garlic diced
2 cups white rice
2 cups chicken broth
Juice of 3 limes
A bunch of cilantro, chopped
Heat the oil in a large saucepan and gently sauté the onion and garlic until tender. Add in the rice and the chicken broth and bring to a boil, reducing to simmer and cover with a lid. Allow the rice to cook for at least 10 minutes, adding more chicken broth if necessary. Right before serving, stir in the lime juice and the cilantro.
Pineapple Salsa (Derived from Bobby Flay's Recipe in Food Network Magazine):
Ingredients:
1 pineapple
1 red bell pepper
1/2 cucumber, chopped
1/2 onion, chopped
1 tablespoon canola oil
1 tablespoon vinegar
salt and pepper to taste
optional: 1 chile pepper, finely diced
Start by slicing your pineapple into rings or small chunks. Next, take 1/2 of your pineapple slices and coat with a sprinkling of brown sugar and cinnamon. Grill all of the pineapple until lightly browned on all sides. Set the cinnamon sugar pieces aside for later use. While your pineapple is on the grill, also grill the red bell pepper, whole, until slightly charred on all sides.
Take your pepper and pineapple off the grill and allow to cool. Meanwhile, prepare your other ingredients and place in a both, mixing to combine well. Chop up the grilled pineapple, and add to the bowl. Carefully peel the skin off the pepper, and get rid of the seeds. Chop the pepper and add to the bowl. Mix all of your ingredients well, adding salt and pepper to taste. Chill in the fridge!
Sorry I didn't take too many shots - there was a lot going at once in the kitchen!
For dessert, take the grilled pineapple with cinnamon and brown sugar and place at the bottom of a bowl. Microwave to heat it up, for about 30 seconds. Serve with vanilla ice cream and enjoy!! This seems impressive, but its super easy and very delicious!
As always, thanks to all of you who support me with this blog. I love sharing my love of food with all of you! Please let me know if you have any questions about this or any other recipes you are looking to try out!
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