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For a trio that’s more savory than salty, the mango habanero chicken at Hatch Taquería & Tequilas delivers underlying spice and sweetness to an otherwise meaty dish (which has become indicative of savory flavors).
Ingredients
For the mango habanero glaze:
- 2 cups fresh mangos, diced
- 1 fresh habanero pepper, chopped
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
For the chicken:
- 1/2 cup rice vinegar
- 1/2 cup Tanteo Habanero tequila
- 6 airline chicken breasts
- 1 cup mango habanero glaze
- Salt and pepper, to taste
- Mustard frills and fresh habanero pepper, for garnish
Instructions
For the glaze:
- Blend mango, habanero pepper and half the brown sugar in a food processor or blender until smooth.
- On low heat, melt the rest of the brown sugar in a sauce pan, stirring consistently so it doesn’t burn.
- After sugar is melted, add habanero-mango puree and apple cider vinegar to the pan.
- Reduce the mixture, stirring occasionally, until it is the consistency of syrup.
- Set aside to cool.
For the chicken:
- Marinate chicken breasts in the rice vinegar and tequila overnight in the fridge.
- When ready to cook, heat grill to medium-high.
- Brush chicken with mango habanero glaze and season with salt and pepper.
- Place the chicken, skin-side down, and grill 6-8 minutes per side or until the internal temperature reaches 165 F.
- Brush each side with more glaze halfway through.
- Allow chicken to rest 2-3 minutes before serving.
- Garnish with mustard frills and fresh habanero pepper.
- At Hatch, this dish is served alongside black bean puree and jicama slaw.
