Friday, September 3, 2010

Spiced Honey Lemon Chicken with Mango Salsa

Quite awhile ago I found a recipe for Spiced Honey Lemon Chicken on Crepes of Wrath, paired up with some delicious Brussels Sprouts. The chicken is just as delicious on it's own, but the other day Jake and I spotted a mango sitting on the counter and both of us had the same idea at once.

Mango salsa. On the spicy chicken.

Spiced Honey Lemon Chicken with Mango Salsa

Oh, baby.

First, the chicken:

2 whole chicken breasts, pounded to an even thickness
1/2 tsp salt
1/2 tsp pepper
4 tsp olive oil
1 Tbsp melted butter
3 Tbsp honey
zest and juice of 1 lemon
1/2 tsp cinnamon
3/4 tsp cumin
2 tsp paprika

Mix all the ingredients except the chicken in a bowl until it's well blended together. Pour over the chicken in a glass dish, making sure that it's coated evenly, and cover with plastic wrap. Chill for about 3 hours at least, or overnight.

Take the chicken out of the marinade and cook on your BBQ, or on a foil lined pan at 400 F in your oven, for about 15-20 minutes or until the juices run clear and it's cooked through. Meanwhile, prepare the salsa.

Now, I don't have a recipe for mango salsa, but I don't think you need one. Just chop up the following and toss together in a bowl:

1 ripe mango, peeled and chopped
red onion (about 2 tsp, very finely chopped)
1/2 sweet red bell pepper ( I used a tiny bit of yellow pepper hanging out in the fridge-even orange would look pretty)
2 plum tomatoes, chopped finely
1/2 seeded jalapeno pepper, very finely minced (less if you don't want much heat)
2 tbsp finely minced fresh cilantro
sprinkle of sea salt
zest and juice of 1 lime

Set all this aside and allow the flavors to come together.

Serve together, spooning the salsa over the slices of chicken at your plate.

Makes 4 servings

Note: the salsa doesn't keep very well and is best eaten soon after it's made.
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