Hope everyone had a nice long Labor day weekend! I know we did. We didn't do much, but hey, sometimes those are actually the very best weekends!!
While the mango sauce part of this recipe might not look the greatest... it gave me visions of baby food actually... it tastes amazing. Simple, sweet and spicy. The perfect sauce in my book! And the chicken? Well, the chicken was brined (or marinated) in buttermilk... one of the top three best things to let chicken marinate in for the juiciest outcome (in my book also). So of course, you are not going to be surprised when I say this chicken was DA-BOMB!!!
Buttermilk Brined Grilled Chicken with Spicy Mango Sauce
Adapted from Bobby Flay, Food Network
2 boneless, skinless chicken breasts
1/2 cup buttermilk
2 Tablespoons hot sauce (I used Frank's)
1 teaspoon ancho chili powder
For the sauce -
1 very ripe Mango, peeled, pitted and chopped
1 Tablespoon Sriracha
1 1/2 teaspoon honey
Mix together the buttermilk, hot sauce and ancho chili powder. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 4 hours.
To make the sauce, place all the ingredients in a food processor or blender and process until smooth. Remove half of the sauce and set aside for dipping. The other half will be for basting while grilling.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken directly over the fire and grill 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Baste with glaze at least once on each side while cooking. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!
One Year Ago: Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Two Years Ago: Avocado Basil Pasta
Three Years Ago: Stuffed Pork Chops