3 – Ripe Ataulfo (Yellow) Mangos. 2 larger regular mangos may also be used.
1 can crushed pineapple in juice
1 small chopped red onion
1 small bunch chopped cilantro
1 can of chipotles in adobo sauce *
3 tablespoons of honey
Cut mangos in to small pieces and place in large bowl. Combine half can crushed pineapple to the mangos reserving juice and remaining half for chicken marinade. Add chopped red onions, half the bunch of chopped cilantro, juice of one lime, honey, one chopped chipotle pepper and teaspoon of adobo sauce.
*You can add more sauce or chilies, or omit them totally depending on your preference. Remember to always add a little at a time when using chipotles and adobo sauce for the first time. It’s easier to add a little spice then to take it out!
Refrigerate, covered, for a few hours or for best results let sit overnight.
Pineapple Lime Grilled Chicken
½ can crushed pineapples with juice
2 limes, juiced
2 tbsp olive oil
1 1/2 tsp dry herbs. I like to use tarragon or an herb mixture.
½ tsp garlic powder
1 tsp lime zest
1 tsp salt
1 tsp ground pepper
Pinch of cayenne pepper (optional)
6 pieces butterflied boneless skinless chicken breasts, or 1 whole chicken cut into pieces.
In a mixing bowl, whisk together all the marinade ingredients. You can also use some of the juice from your salsa mixture for extra flavor. Reserve about ¼ cup of the marinade to baste the chicken with while it’s cooking. Wash chicken thoroughly; pat dry, and season breasts with salt and pepper. Place in gallon baggies or large glass dish, coat evenly with marinade, and cover. Refrigerate at least 2-3 hours, best if left to marinade overnight.
If cooking on the stovetop, it is best to use a 12-inch cast-iron skillet and cook 2-3 breasts at a time to avoid overcrowding. Preheat your skillet and add about a tablespoon of oil. Heat in cast-iron skillet over medium-high heat, sear on both sides and reduce heat. Cover with lid and cook until internal temperature reaches 170 degrees.
If grilling on a bbq outdoors, clean and preheat your grill. Us a cloth or paper towel and oil to brush on grates to keep chicken from sticking. Grill the chicken over moderate heat, flipping once halfway through cooking, brushing the meat periodically with the reserved marinade. Grill until the internal temperature reaches 170 degrees F. Grilling times will vary based on the cut of meat and the type of grill you're using.
Let meat rest 10 minutes before serving.