Southwest Orange Mango Grilled Chicken Recipe

Ingredients – Serves Four – Adjust Accordingly

Marinade
1 clove garlic, minced, 1/4 jalapeno chile pepper, seeded and minced, 1 tablespoons finely grated fresh orange zest, 1 teaspoons salt, 1/4 teaspoon onion powder,  1/8 teaspoon ground black pepper, 1/8 teaspoon chipotle chile powder, 1/2 tablespoon olive oil, 8 ounces chicken breast tenderloins or strips, 1/4 teaspoon sea salt, 1/8 teaspoon chipotle chile powder, 1 tablespoon fresh orange juice

Grilled Vegetables
1/2 sweet onion cut into 1/2-inch slices, 1/2 red bell pepper, quartered, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/2 teaspoon minced garlic

Orange Mayonnaise
1/2 cup mayonnaise, 2 tablespoons fresh orange juice

Salsa
1 medium tomato, chopped, 1 small sweet onion, finely chopped, 1/2 jalapeno chile pepper, seeded and minced, 1 clove garlic, finely chopped, 1/4 teaspoon ground black pepper, 8 slices French bread, 1 mango - peeled, seeded, and sliced, 4 slices Monterey Jack cheese

Directions 
For the marinade: 1 clove minced garlic, 1/4 jalapeno, orange zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large re-sealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.

For the salsa: Combine the tomato, 1 small onion, 1 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.

To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.

For the orange mayonnaise: Whisk together the mayonnaise and 2 tablespoons of orange juice; cover with plastic wrap and refrigerate.

Preheat an outdoor grill for medium-high heat.

Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.

Spread each slice of bread with 1 1/2 teaspoons of prepared orange mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown

Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

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Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA  93257
559-783-0500