CHICKEN WITH MANGO BARBEQUE SAUCE
Steps:
- Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
- Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
- Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.
Nutrition Facts : Calories 292 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 109 milligrams, Sodium 577 milligrams, Carbohydrate 16 grams, Fiber 1.5 grams, Protein 37 grams, Sugar 12 grams
ROASTED HERBED BABY CHICKENS WITH SPICY MANGO BARBECUE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Season the chickens inside and out. Place the bay leaf, thyme and clove inside the cavity. Brush the chickens with olive oil.
- Place the chickens in a roasting pan so they are resting on one leg. Add the onion to the pan. Remove fat from gizzards and necks, and scatter around the pan.
- Roast the chickens for 15 minutes, then flip them onto the other leg. Roast another 15 minutes, then place on their backs. Brush the chickens with the homemade barbecue sauce. Roast for another 20 minutes, or longer for larger chickens. Remove, and let cool before carving.
- To carve, cut off trussing strings. Arrange the chicken, breast side up. Place a knife parallel to one chicken leg, just under it. Make a deep incision along the chicken to almost separate the drumstick from the thigh. Place the knife over the breast meat, positioning it about a third of the way from the drumstick toward the backbone. Make a deep incision from one end of the chicken to the other. Place the knife against the breastbone, and make an incision along the bone all the way down to the carcass. Repeat with other side of chicken. Pack the chicken this way for the picnic and simply pull it apart with minimal cutting when ready to serve.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 40 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 17 grams, Sodium 933 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY MANGO BARBECUE SAUCE
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
- Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.
ROASTED, HERBED BABY CHICKENS
Small birds, such a baby chickens, or cornish hens can be served one per person. Poulty lovers will delight in this very simple recipe. Ideal for the working family with little time for meal preparation. Serve with (wild) rice pilaf or roasted parisienne potatoes, steamed baby green beans,or steamed snow peas. Accompanied by chilled Chardonnay, your taste buds will thank you, and your dinner guests will think you are a genius. One of my favourite series of cook booklets (Classic Essential Roasts) available in Sydney, Australia, London, Vancouver and New York. produced by the Hawthorne Press.
Provided by TOOLBELT DIVA
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper.
- Preheat oven to 400 degrees F (200C).
- Using your poultry shears, cut down either side of the backbone.
- Discard the backbone and gently flatten the chickens.
- Lift the skin from the breastbone and the legs.
- Gently push the butter between the skin and flesh.
- Tuck the wings and neck inward.
- Lay the chickens on a rack in a shallow baking dish.
- Brush with the remaining butter and juice mixture.
- Bake for 30-35 minutes, or until the juices run clear.
- Remove from oven when done, and set aside for 5 minutes before serving.
HERBED BARBECUED CHICKEN
Garlic, rosemary, sage and thyme help season the marinade for this moist, tender chicken. A friend gave me the recipe years ago and my family never tires of it. -Dawn Sowders of Harrison, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 248mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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