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Yogurt-Chili Chicken with Mango Pepper Salsa
![Fidel](http://biggreenegg.static.vanillaforums.com/uploads/avatars/17053.jpg)
Fidel
Posts: 10,172
Oh yea, this was good.
The marinade:
1 cup plain non-fat yogurt
Juice of 1/2 lemon
2 Tbsp honey
2 tsp chipotle powder
1 tsp chili powder
1 tsp black pepper
1 tsp sea salt
Whisk together and add 3 or 4 boneless skinless breasts. Let them soak for 2-3 hours in the fridge.
The salsa:
1 red bell pepper, diced
1 mango, diced
Juice of 1/2 lemon
6 Tbsp plain non-fat yogurt
1 tsp salt
1 tsp chipotle powder
Cilantro to taste, chopped
Just mix all ingredients and allow at least an hour for the flavors to mingle.
I cooked the chicken direct on the mini at 350* until they registered 160* internal. Allowed to rest for 5 minutes, then sliced on a diagonal and topped with a few spoonfuls of the salsa.
Served with a salad of mixed greens, slivered toasted almonds, a little reserved diced bell pepper, and a few croutons. Dressing was made with non-fat yogurt, lime juice, dijon mustard, and pepper.
What a great meal. The chicken was extremely moist and very tender.
![OnTheMini.jpg](http://i196.photobucket.com/albums/aa296/dannynoonanphotos/OnTheMini.jpg)
![PlaedNoSalsa.jpg](http://i196.photobucket.com/albums/aa296/dannynoonanphotos/PlaedNoSalsa.jpg)
The marinade:
1 cup plain non-fat yogurt
Juice of 1/2 lemon
2 Tbsp honey
2 tsp chipotle powder
1 tsp chili powder
1 tsp black pepper
1 tsp sea salt
Whisk together and add 3 or 4 boneless skinless breasts. Let them soak for 2-3 hours in the fridge.
The salsa:
1 red bell pepper, diced
1 mango, diced
Juice of 1/2 lemon
6 Tbsp plain non-fat yogurt
1 tsp salt
1 tsp chipotle powder
Cilantro to taste, chopped
Just mix all ingredients and allow at least an hour for the flavors to mingle.
I cooked the chicken direct on the mini at 350* until they registered 160* internal. Allowed to rest for 5 minutes, then sliced on a diagonal and topped with a few spoonfuls of the salsa.
Served with a salad of mixed greens, slivered toasted almonds, a little reserved diced bell pepper, and a few croutons. Dressing was made with non-fat yogurt, lime juice, dijon mustard, and pepper.
What a great meal. The chicken was extremely moist and very tender.
![OnTheMini.jpg](http://i196.photobucket.com/albums/aa296/dannynoonanphotos/OnTheMini.jpg)
![PlaedNoSalsa.jpg](http://i196.photobucket.com/albums/aa296/dannynoonanphotos/PlaedNoSalsa.jpg)
![PlatedFinal.jpg](http://i196.photobucket.com/albums/aa296/dannynoonanphotos/PlatedFinal.jpg)
Comments
-
Are those pumpernickel croutons? You best not be wasting that good bread,my friend!Haha. That chicken looks really good, I just hate cleaning the grid afterwards..,it gets kinda "coated". But my tandoori seems to have more of a coating when I cook it. Good looking meal!
-
That looks real good,,,worth the wait.
-
Rod,
We have a large Indian population here and the food is incredible. Almost all of the chicken gets marinated in youghurt and spice. It is usually skinless and it always tastes like buttah. Nice cook.
SteveSteve
Caledon, ON
-
I could do the mango salsa....Have you tried Mango/brie quesidillas...to die for. IMHO
kim -
I've actually had them...made by none other than you!
They are terrific. -
Sorry to disappoint brother, those are just out of the bag. I haven't made my own croutons.....yet.
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