This dish was not what I had originally planned on making. I used to get really upset.. ok, not upset, but it used to throw me quite a bit when that happened. Now? Now I just roll with the punches. No sense letting a little thing like something not turning out exactly like you expected ruin your night. Nope, I figure as long as it's still edible, you really didn't do anything wrong. And this meal was quite edible.... quiet edible indeed! And very, very tasty to boot! Oh yes, I'm sure it had everything to do with the mango habanero aioli, but I'm not upset about that at all... :)
Grilled Chicken with Mango Habanero Aioli
Created by Jenn's Food Journey
3 Tablespoons plain Greek yogurt
2 Tablespoons lime juice
1/4 teaspoon paprika
2 boneless, skinless chicken breasts
salt and pepper
For the aioli -
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
2 teaspoons mango preserves or chutney
1 habanero pepper, finely minced
salt and pepper to taste
Mix together the yogurt, lime juice and paprika until well combined. Rinse the chicken and pat dry with paper towel. Season with salt and pepper and place in resealable bag. Pour the yogurt mixture over it, seal, and place in refrigerator for 1 hour.
Meanwhile, in a bowl, mix together the mayo, lemon juice and Dijon until smooth. Add in the preserves and habanero and mix until well combined. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken directly over the fire and grill for 6-8 minutes on each side or until the chicken reaches an internal temperature of 160-165 degrees F. Remove from grill and allow to cool for 3-4 minutes before serving. Serve with aioli and enjoy!
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