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Paleo Marinated Mango Chicken

 

Paleo Marinated Mango Chicken

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 0.5 cups coconut milk
  • 1.25 cups yellow onion, diced
  • 0.25 cups green onions, sliced
  • 1 Tablespoons jalapeno pepper, seeded and diced
  • 1 Tablespoons fresh ginger, grated
  • 4 teaspoons garlic, minced
  • 1 Tablespoons thyme
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoons maple syrup
  • 0.5 teaspoons cinnamon
  • 0.25 teaspoons nutmeg
  • 1 teaspoons allspice
  • 0.5 teaspoons sea salt
  • 0.25 teaspoons pepper
  • 1 teaspoons lime juice
  • 2 pounds chicken thighs
  • 1.5 cups mangoes, peeled and diced
  • 0.5 cups red onion, diced
  • 2 Tablespoons cilantro, coarsley chopped
  • 3 Tablespoons lime juice

Directions:

In a food processor, add coconut milk, yellow onion, green onion, jalapeno pepper, ginger, garlic, thyme, red wine vinegar, maple syrup, cinnamon, nutmeg, allspice, sea salt, pepper and lime juice. Puree until almost smooth. Place chicken in a shallow baking dish, and pierce chicken with tiny holes (using a fork). Slowly pour marinade over chicken, rubbing in to completely cover chicken. Cover and place in refrigerator to marinate for 2 hours. While chicken is marinating, combine mangoes, red onion, cilantro and lime juice. Set aside. After chicken has marinated, top with mango mixture. Bake 350 for 30 minutes.

Freezing Directions:

In a food processor, add coconut milk, yellow onion, green onion, jalapeno pepper, ginger, garlic, thyme, red wine vinegar, maple syrup, cinnamon, nutmeg, all spice, sea salt, pepper and lime juice. Puree until almost smooth. Pierce chicken with a fork and place in gallon freezer bags. Divide pureed marinade between gallon bags, ensuring all of chicken is covered with marinade. In a small bowl, combine mangoes, red onion, cilantro and lime juice. Divide mixture among quart freezer bags. Place a quart bag inside each gallon freezer bag. Label and freeze. TO SERVE: Thaw, removing smaller quart sized bag from larger gallon sized bag. Place chicken and marinade from gallon bag in a baking dish. Top with smaller bag of mango mixture. Bake 350 for 35 minutes.

Servings:  6


**conversion chart image provided by Erik Spiekermann

9 Responses to “Paleo Marinated Mango Chicken”

  1. Knittingfinn@yahoo.com says:

    This sounds great! I was wondering about the thyme-at 1 tablespoon do you mean fresh thyme?
    Thanks!

    • Lisa says:

      I used dried thyme – as in my local area fresh thyme is scarce this time of year. You could use fresh and it would taste amazing I am certain!

  2. Jenn Becker says:

    Could this be made in a slow cooker, rather than baked? Would the prep be any different?

    • Lisa says:

      Jenn – Yes you most certainly could adapt it to cook in the slow cooker. Prep instructions will be the same! Let us know how it turns out!

  3. Lori R says:

    Any ideas of what could be substitued for the mango’s? I’m not a big fan.

  4. Layla says:

    Do you add the mango before baking? I was thinking it would go on after ?

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