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Epicurious

Broiled Chicken with Mango, Ginger and Cilantro

4.2

(33)

Steamed chayote squash and white rice cooked with one-fourth cup cream of coconut added to the water are fitting inside dishes. Buy individual tartlets to top off the menu.

Recipe information

  • Yield

    2 Servings; Can be doubled

Ingredients

2 boneless chicken breast halves with skin
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3/4 cup chopped peeled mango or fresh pineapple
1 tablespoon chopped fresh cilantro
2 teaspoons white wine vinegar

Preparation

  1. Step 1

    Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.

    Step 2

    Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.

    Step 3

    Place chicken on plates. Top with warm mango mixture and serve.

TagsChicken BreastChickenPoultryMangoStone FruitFruitGingerHerbs & SpicesMainDinnerDairy FreeNut FreeGluten FreeQuickEasyBroilBon Appétit
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