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Ginger-Mango Chicken – Two Ways

This recipe was posted (a month ago) in the July RV Goddess Newsletter, and has served me well over the past few summers. Sign-up for the free monthly newsletter here.

This recipe is adaptable. Serve the salsa over just-grilled marinated chicken breasts - or cube the grilled chicken after it has chilled, mix-in the Ginger-Mango Salsa, and you have a delicious picnic-ready chicken salad. (I serve it both ways -  the Ginger-Mango Salsa over grilled chicken for dinner for two, and as a salad the next day.) Which-ever way you choose to serve this combination, the flavors are sure to please.

If you are in the RV (or to make things easier), a 20 ounce jar of mango in light syrup from Del Monte works perfectly in this recipe. You can find this product in the refrigerated fruit section of most supermarkets. Did you know mango juice acts as a natural meat tenderizer?

For the marinade:
20 ounce jar Del Monte Mango in extra-light syrup
2 teaspoons freshly grated ginger
2 Tablespoons soy sauce
1 teaspoon Kosher salt
4 boneless skinless chicken breast pieces (about 1.5 pounds)

Drain the mangos through a colander placed over a medium bowl. This will yield about one cup mango juice. (Put the mango slices back in the jar and refrigerate until you prepare the salsa.) Stir the grated ginger, soy sauce and Kosher salt into the mango juice. Nestle the chicken breasts into the mango juice solution; cover and refrigerate at least one hour, or as long as 24 hours.

Ginger-Mango Chicken, marinating

Remove the chicken breasts from the marinade (discard the marinade) and grill over medium-hot coals/gas grill until just cooked through. Remove to a plate, cover with foil. Let rest five minutes, then serve with Ginger-Mango Salsa (recipe below). Serves 4.

Ginger-Mango Salsa
2 cups diced fresh mango
2 teaspoons freshly grated ginger
1 Tablespoon rice vinegar (or lime juice)
1/2 teaspoon Kosher salt
1 red bell pepper, diced
1 jalapeno pepper, sliced thin
(seeds removed if less heat is desired)
2 green onions. sliced thin
1/4 cup chopped fresh cilantro leaves

Ginger-Mango Chicken Salad, with cashews

Salad Notes: If you want to serve this combination as a chicken salad, consider tossing-in a handful of cashews or almonds.

Lovely dinner... or

Picnic Perfect!

  print recipe

Until my next update, I remain, your tenderized correspondent.