Hawaiian Glazed Chicken with Mango-Avocado Salsa
This super tasty take on teriyaki is fresh and bright, and is fantastic not only on chicken but fish and tofu as well. This recipe will make enough marinade for 10 portions and can be stored for later use.
3 cups Bragg Liquid Amino (Can be replaced with Low Sodium Soy sauce)
1 Cup pineapple juice
1/4 cup fresh grated ginger
1/4 cup diced garlic
1/4 cup diced red onion
3 tablespoons black sesame seed
3 tablespoon sesame oil
1. Sweat the onions and garlic in a large stock pan in sesame oil. Add sesame seed and continuously stir for two minutes.
2. Add Liquid Amino and pineapple juice, bring to a boil, and ginger and remove from heat.
3. Allow to cool before use.
This bright tropical salsa can brighten up many dishes. This recipe will make 2.5 cups, and can keep for up to three days. I recommend also using on fish tacos especially.
2 Avocados, pitted and peeled
1 cup mango, diced
1/4 diced red onion
1/4 cup cilantro
1 small orange, peeled
1 lime, peeled
salt to taste
If using a Vitamix-
Add ingredients in order listed. Begin blending on 1, slowly move to 4, and blend for 20-45 seconds.
If using a food processor-
Add orange, lime, cilantro, and onion to processor. Pulse till citrus is broken down. Add the remainder of ingredients and continue to pulse until proper consistency. Cover and refrigerate for 30 minutes
Bringing it Home:
Marinate chicken for 12-24 hours. Remove from fridge at least 30 minutes before cooking to come to room temperature. Place chicken on grill set to high at a 45 degree angle for 3 minutes. Do not flip chicken, merely rotate it so it achieves grill markings. Flip and repeat. Cook until 160 degrees. Place on a rack for 5 minutes to cool. Top with salsa and serve with rice pilaf (or in this case lemongrass-garlic haricot vert).
This also makes a great sandwich. Serve on a toasted bun with smoky white cheddar.