Mango-Sriracha Chicken

One of my fav blogging friends Steph from Dairy Free Omnivore just made this dish with CHICKEN THIGHS… amazing!

Oh.My.GOSH.  This sauce is SO GOOD.  Sometimes, the best meals are the ones you don’t plan and just throw together at the very last minute.  This chicken recipe is a product of that very type of night!

It’s been a while that I’ve make my boyfriend, Dave (or Dahv, as we call him) a nice, spicy, Sriracha covered meal.  Sriracha is going to be the best addition to your pantry, if you don’t have it already.  It’s an asian hot sauce that tastes fantastic.  If you’ve ever had a “spicy” sushi roll… you’ve tried it!  I have used Sriracha in so many recipes, such as:  Spicy Asian Chicken Noodle Soup ,  , Peanut Butter Soba Noodles, and even Sriracha Chicken w/ Onions  which is a huge hit on the “Sriracha Cookbook”‘s page on Pinterest.  Sweet! PS, who wants to buy it for me?  I want it so bad!

This recipe in particular, is very different than the others.  I used Trader Joe’s Mango Butter in the sauce which made gave it that sweet-hot kick.  MMM!  Sidenote:  TJ’s Mango Butter isn’t that great.  It worked well for the sauce but as a “butter” not so much.  Try the FIG Butter instead, you won’t be disappointed.

Mango-Sriracha Chicken

Recipe by:  It’s Good to be the Cook
Serves:  4
4 Chicken Breasts, cut into thin cutlets
2 Tablespoons Mango Butter
2 Tablespoons Sriracha Sauce 
2 Tablespoon Rice Vinegar
1 teaspoon Sunflower Oil (or Canola?)
1 teaspoon Minced Garlic
Ground Black Pepper & Sea Salt
1.  Season the chicken with the pepper and salt.
2.  In a bowl, whisk the Mango Butter, Siracha, Vinegar, Oil, and Garlic until the Mango Butter breaks up.  It will take a minute or two and some force!
3.  Set 1/2 cup of the sauce aside.  You can use this as a dipping sauce or to top the chicken off with it later.
4.  Pour the sauce over the chicken.  Let it sit for 10 minutes or until the chicken is room temperature.  It doesn’t need to marinade.  
5.  Cook the chicken on the grill or a cast iron skillet (my new toy!).  Depending on the thickness of your chicken, cook on each side until it is done and the juices run clear, the thermometer reads 165, or you cut it and check it… whatever you do just make sure it’s done!
6.  Serve w/ the side of sauce. 

Whisk, whisk, whisk!

I used my new cast iron skillet. My Mom had the great idea to use this screen to cover the pan so no oil or sauce sprays up onto me!

Delish meal!

The results?  Like I said before, OMG!  We loved this one!  I love any sweet and hot combination and this one was really interesting.  It was definitely hot but not hot enough to deter the entire family from eating the entire batch!  I served ours with grilled Zucchini & Squash, and some Roasted Dill Potatoes (recipe to come soon!).  This is a great light but interesting meal to keep you on your toes and for me… on my diet!

3 thoughts on “Mango-Sriracha Chicken

  1. No TJ’s?!?! Oh no! We might have to work out our own little foodie pen pal package then 🙂 I know that Whole Foods has both Mango or Fig butter, in the section where PB & J’s are. They might actually even have it at just a regular grocery store.

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