Grilled Mesquite Chicken & Mango Salsa

This recipe is from my brilliant Mother.

Ingredients

7 chicken breasts, filleted and cut into big chunks

1 1/2 envelopes McCormick Grill Mates Mesquite Marinade Mix (Dry Packet) (See * for alternate)

Oil

Water


Salsa

32 oz. (4 cups) Mango or Peaches (Diced, leave chunks, can be frozen)

15g minced red or sweet onions

1 jalapeno pepper, seeded & minced

4 big stems of cilantro (or 1 dried cube)

1/4 tsp minced garlic

2 Tbsp white wine vinegar

2 Tbsp rice vinegar


Directions

Mix Mesquite flavor with oil and cover chicken. Grill chicken until cooked through (or until a thermometer inserted in the center reads165° F or 74°C).

Warm salsa ingredients in a large pan over the stove, and then mash 4 times with a potato masher (want it to be combined, but still chunky).


*Mesquite Flavor Spice Blend (If not using Dry Packet)

1 Tbsp paprika

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried rosemary

1/2 tsp dried sage or 3 bay leaves

1/4 tsp black pepper (+ more for flavor)

1/2 tsp dry mustard

1 tsp brown sugar (1/2 Tbsp honey,  maple syrup, or coconut Sugar)

1/8 tsp cayenne pepper

1 tsp dried onion flakes (optional)

1 tsp salt (1/2 tsp)

2 tsp tomato powder (optional)

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