Mango is one of my most favorite fruits. I especially love when they are juicy and sweet. During the summer months I try to use mango as much as I can in different kinds of dishes, especially chicken!
Some recipes happen by accident, some come from inspiration, and some……………..well……………………they just come from my creative kitchen skills. My husband asks me all the time, “how do you come up with these recipes?” I’m sure some of you might be wandering that too. So, I’m going to share with you how I come up with some of my recipes and also the anatomy of a recipe.Your tongue will do a happy dance with this Mango Tango Grilled Chicken Click To Tweet
The Anatomy of a Recipe
First of all I watch a lot of Food Network, Rachael Ray Show (she is my favorite), and on occasion The Chew. Just by watching those shows, that makes the wheels turn in my head a lot! Sometimes I get inspiration from there, while other times I just get inspired by doing what I love in the kitchen.
My mom never taught me how to cook, but my dad was pretty creative in the kitchen. So I am a self taught cook, that is a lot like her father when it comes to creativity in the kitchen (and maybe in other ways too).
I usually come up with 1 or 2 new recipes a week to try out for the next week. I write my ideas down and make notes, tweaks, modifications as I am creating the recipe. A recipe is never perfect when I write it down because there are always things that I need to adjust or change during the creating process. But sometimes I do get lucky and not have to make any changes or adjustments with the recipe, but that is rare.
My recipe for Mango Tango Chicken would be a wonderful choice for your next cookout or picnic. Your tongue will do a happy dance even before your first bite!
Mango Tango Grilled Chicken
4 Chicken breasts, diced into cubes
1 Red Onion, cut into chunks
2 Mangoes, peeled and diced into chunks
1 Peach, peeled and diced into chunks
1/4 Cup Honey
Handful of Cilantro
2 tbsp. GF Soy Sauce
2 tbsp. Vinegar
In a food processor or blender, combine mango, peach, honey, cilantro, soy sauce, and vinegar. Blend until you reach the consistency that you like. It can be chunky or smooth. I like mine chunky.
In a bowl or ziploc bag, place the chicken and the peach mango mixture. Cover and refrigerate for up to 8 hours.
Place the chicken and red onion onto skewers. Grill the chicken skewers until the chicken is cooked through. Serve over tropical rice.
1 Cup Brown Rice
1/2 Cup Cooked Black Beans
1/2 Cup Pineapple, cut into chunks
2 Green Onions, chopped
Salt & Pepper, to taste
Cook the rice according to package directions. When the rice is done, stir in the black beans, pineapple, green onions, EVOO, salt, and pepper. Stir to combine.