Tag: grilled chicken

Grilled Chicken with Black Bean Mango Salsa

Grilled chicken breast, seasoned with cumin and spices and topped with a fresh salsa made with sweet mango, protein-rich black beans and lots of lime and cilantro for flavor.

Let’s face it, grilled chicken can be pretty boring, but not if you serve it with this zesty salsa. You may want to even make this salsa on it’s own, it makes a fantastic dip if you serve it with chips – seriously good! Sometimes, I even throw in some diced avocado – yum!

This is perfect to make for a weeknight dinner, it’s quick and light, high in fiber, protein, and gluten-free.

Grilled Chicken with Black Bean Mango Salsa
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz chicken, 2/3 cup salsa • Old Pts: 5 • WW Points+: 6 pt
Calories: 261 • Fat: 6 g • Carb: 24 g • Fiber: 5 g • Protein: 30.5 g • Sugar: 8 g
Sodium: 71 mg (without salt) • Cholest: 0 mg

Ingredients:

16 oz (2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise
salt and fresh cracked pepper, to taste
3 cloves minced garlic
1 teaspoon cumin
1/2 teaspoon dried oregano
juice of 1 lime

For the Black Bean Mango Salsa (makes about 2 1/2 cups):

1/4 cup red onion, chopped
3 tablespoons lime juice
1 tablespoon olive oil
salt, to taste
1 cup black beans, rinsed and drained
1 ripe mango, peeled and diced
1/4 cup fresh cilantro, minced
1 jalapeño, chopped (keep seeds if you want it spicy)

Directions:

Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.

In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.

Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through. Transfer to a cutting board and slice the chicken on the bias. Serve the sliced chicken topped with mango black bean salsa.

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Homemade Sazon Seasoning Mix

Making your own Sazon spice blend is EASY to do – and the best part, no MSG!

Sazon is like the magic spice blend in many of my Latin dishes. It’s commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand, but I stopped buying it years ago when I realized it had MSG, and started using Badia Sazon, but it’s not easy to find so now I make my own which I keep stored in a small spice jar, so instead of using a packet of sazon, I use one and a half teaspoons of this in it’s place.

The key ingredient in this spice mix is ground annatto (achiote)^[1], the spice that gives yellow rice that yellow color. Annatto is derived from the seeds of achiote tree. In India it’s referred to as sindoor, and in the Philippines, it is called atsuete. I can find it in hispanic markets, but you can also find it on Amazon^[2]. If you can’t find this, turmeric would be a good substitute.

What do I make with Sazon? I always season my wings with it, I use it on my grilled chicken wings, in Mom’s Chicken and Rice^[3], Sofrito Chicken Stew^[4], Chicken and Lentil Soup^[5], Arroz con Gandules^[6], and many more dishes! Tomorrow I will share one of my daughter’s favorite dishes with this spice.

Homemade Sazon Seasoning Mix
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 1/2 teaspoons • Old Points: 0 pts • Points+: 0 pts
Calories: 7 • Fat: 0 g • Protein: 0 g • Carb: 1 g • Fiber: 1 g • Sugar: 0 g
Sodium: 281 mg

Ingredients:

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground annatto^[7] seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

Directions:

Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

References

^{^} ground annatto (achiote) (www.amazon.com)
^{^} Amazon (www.amazon.com)
^{^} Mom’s Chicken and Rice (www.gordon-ramsay-recipe.com)
^{^} Sofrito Chicken Stew (www.gordon-ramsay-recipe.com)
^{^} Chicken and Lentil Soup (www.gordon-ramsay-recipe.com)
^{^} Arroz con Gandules (www.gordon-ramsay-recipe.com)
^{^} ground annatto (www.amazon.com)

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Broiled Chicken – Welcome to Plan “B”

I once heard Alton Brown say that a broiler is nothing more than an upside-down gas grill, which is certainly not how most Americans think of theirs. While most people are fine melting cheese over their nachos with it, or browning a casserole, the broiler is seldom used to cook meats.

Well, the next time rain ruins your dream of a grilled chicken dinner, I hope you fire it up, and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7-8 inches under the heating element, but feel free to adjust as needed.

As you’ll see, I like to flip mine over every 6-7 minutes until it’s done. This should take between 30 and 40 minutes, but that can vary greatly depending on the size and temperature of you chicken, as well as your broiler’s heat.

By the way, you’ll want to finish with the skin side up, so the bird gets a nice, crisp finish. This is important, especially if you’re recording sound effects. I hope you give this simple and delicious broiled chicken a try soon. Enjoy!

For 2 portions:

3 pound chicken, cut in half, back bone removed

salt as needed

lemon and fresh herb to finish
*Note: Some glass baking dishes will shatter under a broiler, so unless you’re sure yours is high-heat proof, a metal pan is a better bet.