Yield: 4
Ansley Wall
@tidal_tastes
00:20
Prep
00:15
Cook
00:35
Total Time
Ingredients & Directions
Directions
Barbecue Chicken
3 tablespoons
BBQ seasoning
1/2 cup
BBQ sauce plus more for topping before serving
3
- Place chicken breasts in a disposable plastic food bag, add BBQ seasoning and the sauce.
- Shake well to evenly coat each piece of chicken with the rub and sauce.
- Set aside while preheating grill and prepping salsa.
- Grill chicken over medium-high heat for about 6-8 minutes per side or until internal temperature reaches 165°F with an instant read thermometer. Remove from grill and let rest for about 5 minutes before serving.
- Brush with extra BBQ sauce, slice and serve with salsa and over a bed of rice of greens.
Notes:
- You can substitute 5-6 boneless, skinless chicken thighs for the breasts.
- You can put the chicken, seasoning and sauce together the day before and store in fridge overnight until ready to throw on the pre-heated grill for cooking.
- Create an indirect heat zone on your grill to prevent the sugary BBQ rub and sauce from burning. Move the pieces of chicken to this zone if the chicken begins to char or burn before reaching the proper temperature.
Mango Tajin Salsa
2
mangos, peeled and diced
1/4 cup
red onion, diced
1/4 cup
fresh cilantro, chopped
1/4 cup
fresh mint, chopped
1
bell pepper, seeded and diced
1 cup
corn, thawed from frozen or fresh cut from the cob
1/2
lime, juiced
1 1/2 tablespoons
tajin seasoning
- In a medium bowl, add mango (can substitute 1 cored, peeled and diced pineapple if preferred), red onion, cilantro, mint, bell pepper, corn, lime juice and tajin.
- Stir to combine and set aside until ready to use. (Can be made ahead of time and stored in fridge until using.)
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BBQ Chicken With Mango Tajin Salsa
Ansley Wall
@tidal_tastes
Yield: 4
00:20
Prep
00:15
Cook
00:35 Total Time
Ingredients
Directions
Barbecue Chicken
3 tablespoons
BBQ seasoning
1/2 cup
BBQ sauce plus more for topping before serving
3
- Place chicken breasts in a disposable plastic food bag, add BBQ seasoning and the sauce.
- Shake well to evenly coat each piece of chicken with the rub and sauce.
- Set aside while preheating grill and prepping salsa.
- Grill chicken over medium-high heat for about 6-8 minutes per side or until internal temperature reaches 165°F with an instant read thermometer. Remove from grill and let rest for about 5 minutes before serving.
- Brush with extra BBQ sauce, slice and serve with salsa and over a bed of rice of greens.
- You can substitute 5-6 boneless, skinless chicken thighs for the breasts.
- You can put the chicken, seasoning and sauce together the day before and store in fridge overnight until ready to throw on the pre-heated grill for cooking.
- Create an indirect heat zone on your grill to prevent the sugary BBQ rub and sauce from burning. Move the pieces of chicken to this zone if the chicken begins to char or burn before reaching the proper temperature.
Mango Tajin Salsa
2
mangos, peeled and diced
1/4 cup
red onion, diced
1/4 cup
fresh cilantro, chopped
1/4 cup
fresh mint, chopped
1
bell pepper, seeded and diced
1 cup
corn, thawed from frozen or fresh cut from the cob
1/2
lime, juiced
1 1/2 tablespoons
tajin seasoning
- In a medium bowl, add mango (can substitute 1 cored, peeled and diced pineapple if preferred), red onion, cilantro, mint, bell pepper, corn, lime juice and tajin.
- Stir to combine and set aside until ready to use. (Can be made ahead of time and stored in fridge until using.)
