Chipotle Chicken with Mango-Tomato Salsa

Let’s try to squeeze in just a few more summer meals before the season nearly ends.  This chipotle chicken with mango-tomato salsa is a little spicy, a little sweet, and very refreshing.  Sur la Table  was featuring half-off some of their cooking classes and Ryan and I took advantage of it by going on a double date with some friends.  We took the Fresh & Healthy Mexican Cooking class.  To be honest, I really don’t feel like I learn a whole lot about cooking from the cooking classes, but I do feel that the classes are a fun way to gain exposure to new types of dishes and flavors that I don’t usually cook.  Take this chipotle chicken dish for example.  Usually Ryan and I steer clear of dishes that mix savory and sweet, but we loved the combination of flavors in this particular dish.  The sweetness of the mango is a nice contrast to the subtly smoky and spicy chicken and it helps to bring brightness to the whole meal.  Just shows how our tastes evolve and change over time.

The chicken is marinated in a pureed sauce of fire-roasted tomatoes, onions, chipotle chiles in adobo sauce, and a variety of spices.  We did not puree the ingredients into smooth sauce when we made the marinade in class, but I feel that the pureeing step is helpful in getting the marinade to adhere to the meat.  It is important to allow time for the marinade to cool before pouring it over the chicken in order to avoid heating the chicken.  This is a great marinade with or without the mango-tomato salsa, but the salsa really does add an element of complexity to the chicken.  The mango-tomato salsa is also a great summer salsa to enjoy with some tortilla or pita chips.  Serve the chicken with a fresh salad  on the side for a vibrant and healthy meal.

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Chipotle Chicken with Mango-Tomato Salsa

• Yield: 8

Ingredients

Chicken Marinade

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 garlic clove, minced
• 1 15-ounce can diced fire-roasted tomatoes
• 1/2 cup cider vinegar
• 1 tablespoon honey
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 chipotle chile in adobo, diced
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon fresh lime juice
• 3-4 pounds boneless skinless chicken thighs

Mango-Tomato Salsa

• 1 ripe mango, peeled and diced into 1/4-inch cubes
• 1/2 medium red onion, peeled and minced
• 1 jalapeño pepper, seeded and minced
• 2 roma tomatoes, diced
• 1/4 cup minced cilantro
• 2 tablespoons fresh lime juice
• kosher salt and ground black pepper to taste

Instructions

Chipotle Chicken

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until onions are soft, about 5 minutes. Add the garlic and stir for another minute. Add the canned tomatoes and continue to cook, stirring occasionally, until sauce reduces slightly, about 8-10 minutes.
2. Add the vinegar, honey, cumin, oregano, chipotle pepper, and salt and stir to combine. Continue to simmer over low heat until sauce slightly thickens and reduces by about 1/3, about 15 minutes. Add lime juice and additional salt and pepper to taste. Remove from heat and cool completely.
3. Transfer to a blender or use an immersion blender to puree marinade until smooth.
4. In a gallon sized ziploc bag, add the chicken and the marinade. Seal the bag tightly and squeeze the bag to evenly coat the chicken with the marinade. Marinate the chicken at room temperature for 30 minutes or in the refrigerator for 2-4 hours. While meat is marinating, prepare the Mango-Tomato Salsa.
5. Remove the chicken from the marinade and place on a grill over medium heat. Grill chicken until meat reaches 165 at the thickest part, about 3-4 minutes per side. Allow meat to rest for 5 minutes.
6. Serve with Mango-Tomato Salsa.

Mango-Tomato Salsa

1. In a medium mixing bowl, use a rubber spatula to gently combine the mango, onion, jalapeño, tomato, cilantro, and lime juice. Season to taste with salt and pepper.

Notes

adapted from Sur la Table