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Mango Marinated Chicken with Mango Salsa

Sometimes, when I have no ideas for dinner, I will go to the grocery store or farmer’s market and wander around looking for inspiration. Mango Chicken Salsa is one of those inspired dinners. I used a pre-made mango marinade that is pretty good.  Good enough that I marinated some pork chops in it last night. The Mango Salsa below is similar but slightly different from the Mango Salsa recipe found in Shrimp Soft Tacos with Mango Salsa

Mango Marinade

The inspiration

Salsa ingredients










As you see in the picture above right, the salsa ingredients are very few.  What is there makes a large batch, but there are plenty of ways to use what is leftover.  I sautéed some of it and broke a couple of eggs into the skillet and had an omelet.

Sauteed salsa

Mango Salsa Omelet

 I had about 3 pounds of chicken breast (any chicken parts will be fine, you will just need to adjust the time on the grill).  Put the chicken into a resealable plastic bag and add about half (8 ounces) of the marinade.  Seal, shake and refrigerate for at least half an hour.  Take it out when you start-up your grill to relax before putting on the heat.  Grill over a hot fire (see Method Cooking for charcoal temps), at least 5 minutes each side.  Since the marinade is sweet, it will carmelize as it grills.  If it starts to smell charred, however, you’ve had it over the coals too long. 

Seared and Carmelized

Seared and Carmelized

Move the chicken to the side opposite the coals and cover the grill.  Mango Marinated Chicken with Mango Salsa (14)

The chicken was ready to come off of the grill a little over 20  minutes later.  Mango Marinated Chicken with Mango Salsa (19)

Mango Marinated Chicken with Mango Salsa (5)

Perfectly cooked through and juicy

For the Mango Salsa:  4 medium sweet peppers, 1 red, 1 green, 1 yellow, 1 orange, all diced; 1 large mango, diced; 1/2 red onion, diced; 1 large garlic clove, minced or pressed; the juice of 2 limes.  In a large bowl, put diced peppers, mango and onion.  Add the garlic and mix thoroughly.  Juice the limes directly over the salsa and mix again.  My bowl has a lid, so I also gave it a few really good shakes.  If you prepare the salsa the morning before serving or even the day before, the peppers, onion and mango will soften up a bit and the flavors will meld a bit more than if you wait to prepare just before serving with the chicken.  I love super fresh, so I made the salsa while the chicken was marinating. 

Spoon the salsa on the chicken and enjoy!  Mango Marinated Chicken with Mango Salsa (10)

Fried or grilled potatoes  and steamed broccoli and/or carrots will round out this meal.  Sometime soon I need to post my method for potatoes on the grill.  I just looked through my blog and see that I have yet to do that!

Until next time, Grill, Baby, Grill!


Pot Roast Marinated Steak

 Several years ago, I received honorable mention at Taste of Home for my Slow Cooked Rump Roast. I made a marinade out of the liquid base for the roast and used it recently with a couple of pounds of boneless toploin steaks. It worked really well and tasted fabulous!

The steaks were about 1/2 pound each and 1″ thick.  Before pouring the marinade over them, poke them all over with a fork.  The marinade will soak through.  The steaks will seal back up before you put them on the  grill, so you won’t lose any juices in the cooking process.


1/2 cup red wine vinegar

1/2 cup Worcestershire Sauce

1/4 cup oil (I have been using grapeseed oil-it doesn’t add any flavor)

1 large garlic clove, pressed

2 tsp onion powder

2 tsp celery flakes

1 tsp fresh cracked black pepper

Blend all ingredients together and pour over the steaks.  I marinated them a little over an hour.

 While the steaks are waiting for their turn on the grill, prepare potatoes and onions.  The potatoes are simply poked with a fork and wrapped in heavy duty foil.  The onions receive a little more treatment.  Peel and core the onions.  Drizzle with extra virgin olive oil, sprinkle with some fresh cracked black pepper and about a tsp or so of ground mustard.  A bit of onion along with a bite of the steak is sooo good!

The onions get wrapped like this: 

Time to start the grill.  Since I was cooking the potatoes and onions at the same level as the coals, I split the fire in half.  I put the potatoes on immediately.  They take the longest to cook.

Once the coals are ready, high heat,  add the onions and the grilling grate.  The steaks are seared, each side about 5 minutes, directly over the coals.  I moved them to the middle over the potatoes and onions. 

I added some oak pieces to each side and let them catch before putting the lid on.  The steaks came off the grill after 30 minutes and kept warm in the oven (wrap them up in foil on an ovenproof plate first!) set to 170 degrees F.  The potatoes and onions stayed on another 30 minutes.  Add some cooked carrots and celery if you want a real pot roast meal, but potatoes, onions and steaks was good for us! 

Until next time, Grill, Baby, Grill!

Teriyaki Pork Chops with Steamed Broccoli

Years ago, I came across a recipe for a homemade teriyaki marinade. I have used it for chicken, pork, beef, shrimp, veggies-just about anything. It’s simple, it’s easy and I can play with it depending on what I have on hand. It has oil, but when I leave out the oil and add a bit of a thickening agent (flour or cornstarch), I turn it in to a sauce. I have served the entrée with rice or noodles and on occasion, with potatoes. Teriyaki is one of those versatile sauces that goes with everything. Well, maybe not cheesecake!

This recipe makes enough marinade for around 2 lbs of meat.  I cut my own pork chops from a boneless tenderloin.  When pork tenderloin is on sale, I purchase one or two and then cut them into even portions.  I generally leave them portioned and freeze them until I know what I am going to do with them.  I prefer to leave them as a roast as that is typically how they will be cooked whether on the grill or in the crock pot or oven.  Once in a while, they become chops.  I sliced this one into thin chops, about 1 to 1 1/2 inches.







4 garlic cloves, peeled and smashed

4 quarter size pieces of fresh ginger, smashed (or 1 tbsp ground ginger)

2 tbsp packed brown sugar

1/4 cup sherry vinegar

1/4 cup soy sauce (I use low-sodium)

pinch of freshly ground black pepper

2 tbsp canola or safflower oil

Warm all ingredients over low heat in a saucepan until the sugar is dissolved.  Allow to cool almost to room temperature before pouring over pork.  I typically marinade my meat in a zipper style storage bag.  Make sure all of the meat is coated and place in refrigerator if not grilling right away.  Marinate for at least 30 minutes before grilling.  If you have refrigerated, take the meat out 20 minutes before putting on the grill.

To grill:  Prepare grill for a one zone fire.  Brown both sides of  the chops over direct medium to high heat, up to 5 minutes each side. 







While the chops are browning, take one head of broccoli, cut up into bite-size pieces and wrap it in foil with a large handful of ice.  You can save time by purchasing a bag of broccoli florets already prepared.  I do not generally add any seasonings to steamed broccoli.  I like the flavor that is enhanced by steaming. 

Move the chops to the side opposite the coals and place the foil-wrapped broccoli on the grill alongside. 

Cover the grill.  Cook your rice according to package directions.  When the rice is done, so are the pork chops and broccoli! 







Until next time, Grill, Baby, Grill!

Asian Inspired Chicken

Delicious!  That is how I  describe this chicken.  A moist, tender, melts in your mouth, sweet and salty all at once, taste bud happy piece of meat.

You will marinate the chicken overnight or 6 to 8 hours before grilling.  The longer meat marinates, the juicier it will remain through the grilling process.  The recipe makes enough to marinate about 2 pounds of chicken. 


1 clove garlic, minced or pressed

1 tsp onion powder

1 tsp ground ginger

1 tsp ground mustard

1/2 tsp coriander

1/8 tsp ground pepper

1 1/2  tbsp brown sugar

1/4 cup each:  cooking sherry, soy sauce, vegetable oil (I used safflower)

Combine all ingredients in a bowl and mix very well.  Place chicken in a resealable plastic storage bag and pour marinade over.  Seal tightly, removing as much air as possible.  Turn the bag until all of the chicken is coated.  Refrigerate until about 1/2 hour before grilling, turning once to be sure all parts of the chicken spend time in the marinade.

To grill:  Prepare coals for indirect cooking (see  Make a small pile of charcoal near main fire, close enough for the main fire to heat the coals without lighting them.  These will be added to main fire before putting the lid on the grill.  When coals are ready, spread and put the cooking grate on the grill.  Drain the chicken, discarding the marinade (if you would like to save some of the marinade for basting, you will have to bring it to boil and boil for 2 or 3 minutes before using.   Marinades may contain bacteria that must be removed before using as a baste.  You should follow this rule as a safety precaution, no matter what you are cooking).  Place chicken directly over the high heat coals to sear, turning after 5 minutes to sear the other side.  The second side should take less than 5 minutes. 








When all visible pink is gone, move to chicken to opposite side of the cooking grate, with the thicker section of the chicken closest to the fire. 


Place reserved coals over main fire (those would be the mostly black coals in the picture above) and put the lid on the grill.  The vent cover will be directly over the chicken.  This allows the heat to spread out over the chicken before venting.  If the vent cover is directly over the coals, the heat will escape.  The chicken should be ready in about 25 or 30 minutes with the lid on the entire cooking time.  I served the chicken with foil potatoes and Fresh Express Pear Gorgonzola salad.  Delicious!

Until next time, Grill, Baby, Grill!