Citrus Chicken with Mango Salsa

Kristi was away for the weekend and I had two chicken breasts in the refrigerator and had picked up 4 mango's at the store the other day.  Instead of going with the easy grilled BBQ chicken I wanted to add some fresh citrus flavor.  After making those scallops with the jalapeno mango puree, I realized you can create all kinds of great flavored puree's.  While looking through the refrigerator I came up with the salsa idea and it turned out better than I imagined.  The combination of the chicken, puree and salsa tasted perfect, enjoy!

Ingredients

•   2 boneless skinless chicken breasts
•   3 tablespoon lime juice
•   1 ½ tablespoon lemon juice
•   ½ teaspoon garlic powder
•   2 mango's
•   2 tablespoons chopped cilantro
•   2 tablespoons honey
•   2 tablespoons your favorite BBQ sauce
•   1 tablespoon apple cider vinegar
•   ¼ teaspoon chili powder
•   ¼ cup diced red pepper
•   ¼ cup diced yellow onion
•   ½ jalapeno seeded and diced
•   Salt and pepper

Directions

Start by marinating the chicken in 1 ½ tablespoons lime and lemon juice, garlic powder, salt and pepper. Cover and refrigerate for 1-2 hours.

Add 1 mango, 1 tablespoon cilantro, 1 tablespoon honey, 1 tablespoon lime juice, BBQ sauce, vinegar and chili powder in blender and puree. Let it chill in refrigerator while chicken marinates.

For the salsa the key is to dice 1 mango, red pepper, onion and jalapeno in same size pieces. Add 1 tablespoon honey, ½ tablespoon lime juice and a pinch of salt. Mix salsa and put in refrigerator until ready to plate.

Grill chicken over medium high heat. Start with skin side down for 2-3mins., turn 90 degrees to create good grill marks for another 2-3mins. Flip over and grill until chicken is cooked all the way through (time depends on how thick the chicken is).

Scallops With Mango Jalapeno Puree

I'm not a huge seafood fan, but have decided it's time to start giving it a shot.  One of the first types of seafood I can recall enjoying was blackened scallops.  While looking through a cook book the other day for some ideas, I saw a recipe for scallops with mango sauce that looked delicious.  It was a very plain recipe, but seemed to be a good starting point.  I had some mango's at the house since they are in season and decided to run over to Market Street to pick up some jumbo scallops.  While in the vegetable area a great idea came to me, I'll add jalapenos and honey to the sauce, now I was getting excited!  This souped up recipe was one of the best I've ever made and highly recommend giving it a try!

Ingredients

• 5 or 6 jumbo scallops
• 1 mango peeled (click here for best way to peel)
• 1/4 jalapeno seeded and diced
• 1 tablespoon honey
• 1 tablespoon milk
• dash of cayenne pepper 
• 1 tablespoon clarified butter
• a few pinches of The Salt Lick Original Dry Rub

Directions

Put mango, jalapeno, honey, milk and cayenne pepper in blender and puree the mixture.  Don't over do the cayenne pepper or you will make the puree too spicy.
  
Preheat non-stick pan with clarified butter to medium high.  Sprinkle scallops with The Salt Lick Rub and cook for 2-3 minutes on each side.  This should achieve a nice brown glaze look on the scallops. 
*Hint: Scallops are done when the center is still clear and appears raw.  If overcooked, they become rubbery and tough.

Place the mango jalapeno puree in the middle of plate and add the scallops on top.  Garnish with parsley.