Citrus Herbs & Mango Chicken/Jalapenos
Citrus, Herb, and Mango Chicken with Jalapenos
This chicken dish can be prepared a day ahead. I recommend this method because the next day will only require 40 to minutes of cooking. While the chicken is cooking you can work on sides and be ready for dinner as soon the resting timer goes off. Since the prep time includes the marinading time, it should only take about 12 minutes to prep and get chicken into the bag to marinade. Remember to refrigerate while marinading.
Equipment
- 1 baking sheet
Ingredients
- 8 chicken legs (Wash and pat dry)
- 2 tbsps citrus herbs blend (For marinade)
- 1 orange (Juice and zest of one orange)
- 1 lemon (cleaned)
- 2 large mango (Medium cubes)
- 1 large egg
- 1 tsps citrus herb blend (For chicken)
- 2 tbsps olive oil (Extra virgin)
- 1 tbsp brown sugar
- 1 1/2 tsp sea salt (Salt is optional)
Instructions
- Wash chicken legs and pat dry.
- In a large zipper bag, juice of orange, juice of one lemon, 2 tablespoon of olive oil, beaten egg, one of the mangos, 1 teaspoon salt (optional), and 1 to 2 tablespoons of spice blend.
- Add chicken to the bag and shake to coat. Refrigerate for 30 minutes, up to 2 hours, or overnight.
- Line a baking dish with foil and spray. Lift chicken from bag with a pair of tongs and place on baking dish. Make sure chicken is well coated before removing from zipper bag. Spoon out mango and spoon over chicken. Place remaining mango around chicken. Lightly sprinkle chicken and mango with more spice blend, add a few sprigs of Rosemary over chicken, and drizzle with remaining oil. Discard remaining marinade in bag.
- Bake for 50 minutes or until done. Remove from oven, let rest for 5 minutes and serve. I usually like to turn the broiler on for a few minutes to add a little color to my chicken.
