Mango Spiced Chicken Recipe

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Mango Spiced Chicken Recipe
Mango Spiced Chicken Recipe photo by Taste of Home
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Mango Spiced Chicken Recipe

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4.5 5
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A blend of Caribbean flavors infuses this chicken dish from Milafaye Bryning of Alexandria, Virginia with a tropical tang. The mango sauce is a cool compliment to the paprika-laced coating.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 small mango, peeled and diced
  • 1 tablespoon canola oil
  • 1 small onion, peeled and quartered
  • 1 jalapeno pepper, seeded and halved
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)

Directions

In a small bowl, whisk the honey, lemon juice and peel until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.
Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mango Spiced Chicken in Cooking for 2 Spring 2005, p48

Nutritional Facts

1 each: 485 calories, 12g fat (2g saturated fat), 101mg cholesterol, 541mg sodium, 60g carbohydrate (0 sugars, 4g fiber), 39g protein.

  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 small mango, peeled and diced
  • 1 tablespoon canola oil
  • 1 small onion, peeled and quartered
  • 1 jalapeno pepper, seeded and halved
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)
  1. In a small bowl, whisk the honey, lemon juice and peel until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.
  2. Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mango Spiced Chicken in Cooking for 2 Spring 2005, p48

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