I have a great mango salsa recipe – but what sauce should I use to marinade my chicken?


You’re supposed to pour the salsa on top of the chicken, but what sauce should I use to marinade the chicken in before I pan fry it?

Also – Any thoughts on a good side dish? Rice probably – but that’s so boring. Anything else?

I would suggest brining your chicken. Your chicken will never be more moist, tender, and flavorful. After you brine once, you’ll never eat non-brined chicken again.

Dissolve 1/4 Cup of salt, and 1/4 Cup of sugar with 4 Cups of cold water. Whisk to dissolve. The amount of time to brine depends on what you’re brining. Chicken breasts should brine for about an hour based on the recipe above.

Every good restaurant brines ALL of their poultry! Pork chops are great brined, too! You’ll never have a dry pork chop again!!!

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5 Responses to “I have a great mango salsa recipe – but what sauce should I use to marinade my chicken?”

  1. Tom ツ
    at #

    Brine your chicken

    1 gallon fresh cold water
    1 cup kosher salt
    1/2 cup granulated sugar

    Heat the water, add salt and sugar and stir until dissolved.

    Remove from heat, bring to room temperature. Chill before using.

    Wet Brining Times [Refrigerated]:

    Whole roasting chicken: 24 hours

    Quail: 1 hour

    Capon or large chicken breasts: 2 hours

    4- to 6-ounce portions of fish: 1 hour

    Pork loin on the bone: 12 hours

    Pork leg: 48 hours

    Whole 15-pound turkey: 24 hours

    Perfect rice (not so boring)

    The trick to flavorful rice is to sauté it in seasoned oil before adding the water

    Ingredients
    2 tablespoons vegetable oil
    1 tablespoon kosher salt
    2 teaspoons red pepper flakes
    2 cups white rice
    4 cups fresh cold water

    Method
    Heat a large sauce pan over high heat for 2 minutes. Add the oil and heat for another minute. Add the salt and count to 10. Add the rice and stir to coat with the oil and the salt. Continue to toast the rice for 2 minutes. Carefully add the water (it will sputter but die down quickly) and stir.

    Place a square of foil on the sauce pan and then secure the lid. Bring the rice to the boil then turn the heat to the lowest setting. Set a timer for 15 minutes. Remove the pan from the burner and set the timer for 5 minutes before fluffing with a fork.

    Cook’s note: You can add dried fruit (raisins, currants, cranberries, cherries, coconut) or your favorite herb(s) or shelled nuts to the rice. Add-ins should be added with the addition of the rice.
    References :

  2. HB
    at #

    How about a Chipotle marinade? I think the heat will really compliment mango salsa. I use this recipe that I found at recipezaar…

    Marinade
    1-2 canned chipotle chiles in adobo, finely minced
    3 tablespoons adobo sauce, from the can of chipotle peppers in adobo seasoning
    3 tablespoons brown sugar
    2 tablespoons olive oil
    2 tablespoons white wine vinegar
    1 garlic clove, pressed
    1 teaspoon kosher salt
    References :
    http://www.recipezaar.com/Grilled-Chipotle-Salmon-With-Pineapple-Cilantro-Rice-128564

  3. Carl W
    at #

    I would suggest brining your chicken. Your chicken will never be more moist, tender, and flavorful. After you brine once, you’ll never eat non-brined chicken again.

    Dissolve 1/4 Cup of salt, and 1/4 Cup of sugar with 4 Cups of cold water. Whisk to dissolve. The amount of time to brine depends on what you’re brining. Chicken breasts should brine for about an hour based on the recipe above.

    Every good restaurant brines ALL of their poultry! Pork chops are great brined, too! You’ll never have a dry pork chop again!!!
    References :

  4. ♪♫нίρ-ђόρ♫♪
    at #

    You could try Barbecue sauce? And for the rice part (probably) you could flavour it using some spices or anything? Or skewered fruit kebabs. 🙂

    I hope this helped. 😉
    x
    References :

  5. Mountian_Baby
    at #

    I would just salt and pepper the chicken or even drian some of the juices form the salsa, and add a little olive oil and marinade in that.

    No need to brine chicken. SO many chicken breatsa nad other pieces are injected with salt water to make them look plumper when you buy them and add cheap weight to be able to charge you more. So don;t brine or search out Tyson chicken with only 40 mg of sodium per serving. You just have to read the back of each label. It ranges from 40mg to 180 mg.

    As far as the rice….do jasmine rice, as soon as it is done toss in chopped green onions, and toast pine nuts or toasted slivered almonds.
    References :

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