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This grilled chicken dish with the spicy tangy/smoky marinade topped with a salsa that everyone will copy promises to please everybody at the table, even the non-spicy eaters.
3 pieces boneless, skinless chicken breast
3 pieces boneless, skinless chicken thighs
1 teaspoon turmeric
1 teaspoon chipotle powder (cayenne is a doable substitute, but won’t give smoky flavor)
1 teaspoon Pereg Paprika
1 teaspoon Pereg Garlic Powder
1 teaspoon Haddar Onion Powder
1 teaspoon freshly chopped garlic
1/2 teaspoon freshly ground pepper
1/2 teaspoon Haddar Kosher Salt
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons olive oil
2 small ripe avocados, cubed
1 small ripe mango, cubed (same size as avocado)
1/4 cup fresh coriander, chopped
2 green onions, finely sliced
1 tablespoon jalapeno pepper, seeded and chopped
1 teaspoon freshly chopped garlic
1 tablespoon avocado or olive oil
juice of 1 lemon
salt, to taste
pepper, to taste
Place all ingredients for marinade in a bowl and mix well.
Add the pasty marinade over the chicken and gently mix, being careful to avoid ripping the meat.
Cover with plastic wrap and allow to marinate in fridge for minimum of 20 minutes and maximum of 24 hours.
Grill the meat over medium heat on the BBQ until there are no signs of pink flesh in center (about seven minutes each side, covered).
Combine all ingredients, and serve a heaping scoop of the salsa over the freshly grilled chicken. Serve with a simple salad and a toasty baguette.
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