Mango Habanero Grilled Chicken Bowl
Grilled chicken with a mango-habanero glaze, fresh mango, black beans and cilantro lime quinoa.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Habanero has a fruity heat that pairs naturally with mango. Half the mango is blended into a glaze with lime and honey; the other half goes on the bowl fresh, so you get the same fruit two ways. A little habanero goes a long way.
Why this recipe works
Simmering the blended mango cooks off the raw edge of the habanero and thickens the glaze so it sticks. Brushing it on only near the end stops the sugars from burning on the grill.
Ingredient notes
Habaneros are among the hottest common chiles. Half a seeded habanero gives a solid kick; start with a quarter if you're cautious. Wear gloves.
Common mistakes
- Glazing from the start of grilling, which chars the sugar.
- Leaving seeds and membranes in the habanero unless you want a lot of heat.
What to serve with it
Avocado slices or a spoonful of plain yogurt cool the heat.
Meal prep
Store the extra glaze in a jar for up to 5 days. Keep the fresh mango separate until serving.
More bowls like this
Cooking tips
Taste the glaze before using it and add honey if it's too hot. A ripe mango gives slightly when pressed and smells sweet at the stem.
Swaps and variations
Use a jalapeño for a mild glaze. Use brown rice instead of quinoa.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken, quinoa and beans until hot (165°F / 74°C).
Recipe
Mango Habanero Grilled Chicken Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
- For the glaze
- For the chicken
- For the quinoa and beans
You’ll need: blender; grill pan; medium saucepan with lid; small saucepan; instant-read thermometer
Method
-
Blend half the mango with the habanero, 2 tablespoons lime juice, honey and 1/4 teaspoon salt until smooth. Simmer in a small saucepan over medium heat for 4 to 5 minutes, until slightly thickened. Dice the remaining mango.
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes. Rest covered 5 minutes, then fluff in 1 tablespoon lime juice and the cilantro.
-
Warm the black beans in a small pan or the microwave.
-
Brush the chicken with olive oil and season with 1/2 teaspoon salt. Heat a grill pan over medium-high and cook 5 minutes, turn, and brush the top with some of the glaze.
-
Cook 4 to 5 minutes more, until the chicken reaches 165°F (74°C). Turn once more and brush the second side; cook 30 seconds to set the glaze. Rest 5 minutes and slice.
-
Divide the quinoa among 4 bowls with the beans, diced mango and chicken, and drizzle with the rest of the glaze.
Questions
Can I use frozen mango?
Yes for the glaze; thaw it first. Fresh mango is better for the topping.
How do I make it less spicy?
Use a quarter habanero, or replace it with half a jalapeño.
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