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Prep time
8 hours 15 minutes
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Cook time
35 minutes
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Serves
2 to 4
Author Notes
These grilled chicken breasts with a spicy mango glaze and charred onions are the ultimate summertime dish: bright and refreshing, and easy to prep ahead of time.
I wanted to keep as much moisture in the chicken as possible, so I went with a wet marinade of fresh mango, citrus juice, herbs, spices, and punchy chiles and garlic. (The Perfect Portions® Free Range Chicken Breasts from PERDUE® HARVESTLAND® are especially useful here; they’re wrapped in individual portions, so you can make as many or as few as you need.) You’ll reserve some of the marinade for making a sticky-sweet sauce that gets drizzled over the chicken once it’s off the grill.
A squeeze of zingy lime juice and sprinkle of mint add a nice freshness to the finished dish, while the grilled onions and chicken breasts bring charred, smoky notes and texture. The white rice is just right for soaking up all those flavors, but feel free to swap in your favorite grain here.
—Catherine Yoo
Test Kitchen Notes
This recipe is shared in partnership with PERDUE® HARVESTLAND® Free Range and Organic Chicken. —The Editors
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Ingredients
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5
PERDUE® HARVESTLAND® Perfect Portions® Free Range Boneless Skinless Chicken Breasts (about 1 1/2 pounds)
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6 sprigs
fresh thyme
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3
limes, peeled and juiced, divided
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1
large red onion, sliced into thick rings, divided
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1/2 cup
olive oil
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1
large mango, sliced or cubed (about 1 3/4 cups)
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3
serrano chile peppers, cut in half and divided (remove the seeds for less heat)
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9
whole garlic cloves, peeled
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1
(5-inch) piece fresh ginger, peeled
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1 teaspoon
smoked paprika
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4 tablespoons
brown sugar
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1 tablespoon
kosher salt
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1 teaspoon
black pepper
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1 1/2 cups
white basmati rice
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2 1/4 cups
cold water
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1 bunch
fresh mint, for garnish
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Lime wedges, for garnish
Directions
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To a gallon zip-top bag, add the chicken breasts, 2 serrano chile halves, thyme sprigs, peels of 2 limes, about three-quarters of the red onion rings, and olive oil.
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To a food processor, add the remaining onions and serrano chile peppers, lime juice (about 3 ounces), mango, garlic, ginger, smoked paprika, sugar, salt, and black pepper. Puree the ingredients until smooth, about 1 minute. Pour the mixture into the zip-top bag and mix altogether with the chicken. Make sure to completely seal the zipper before laying the mixture flat so that all the chicken is coated. Marinate in the fridge overnight, or for at least 8 to 10 hours.
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Once you’re ready to cook the chicken, preheat the grill on high.
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Meanwhile, make the rice. To a medium pot with a tight-fitting lid, add the rice and water. Heat the pot on medium-high until simmering, about 10 minutes. Once simmering, lower the heat to medium-low and cover with a lid. Cook the rice for about 8 minutes, then remove from heat and leave the lid on for another 2 minutes before fluffing the rice with a fork. Place the lid back on the pot and set aside.
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Remove the chicken from the zip-top bag, reserving the marinade. In a medium sauté pan over medium-high heat, bring about 1 cup of the marinade sauce up to a boil and reduce until thickened, about 6 to 7 minutes. Occasionally stir the sauce so that it does not stick to the pan. Set aside.
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Grill the chicken and onions on the hot grill. (You can glaze the chicken with some of the boiled-and-reduced sauce for extra flavor as it cooks, if you’d like, just separate it from the sauce you'll finish the dish with.) Cook until the onions are charred and the chicken reaches an internal temperature of 165°F, about 4 to 5 minutes on each side.
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Assemble the dish. Scoop a large portion of the rice on the plate and place the grilled chicken and onions on top. Drizzle the chicken and rice with the reduced sauce and top the rice with fresh mint leaves. Serve with lime wedges.
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