A repeat offender in the ridiculously easy chicken that’s fabulous category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare chicken. The marinade is the fastest infiltrator I’ve ever discovered. The vinegar in the worchestersire sauce is apparently the lead offender forging the path allowing the garlicy hot sauce to makes its way in and deposit its essence throughout. As if this isn’t enough to call this your go-to default marinade, I have a few other mentionable qualities that might just make you a believer and generate the same excitement I experienced when I stumbled into my kitchen throwing this and that out of my refrigerator in a bowl as I humbly hoped for the best. The heat from the Sriracha by itself is hot but seriously loses its heat when combined with the worchestersire sauce. So, there’s no need to worry it will be too spicy. It’s actually quite tame but full of flavor. The vinegar in the worchestersire sauce breaks down muscle fibers rendering the chicken a more tender cut of meat.
Best of all and no surprise to anyone my favorite characteristic is you can pour this marinade on the chicken right before you fire up the grill. While it heats which is about 5 to10 minutes for mine, the chicken soaks up all that flavor goodness making this a gem of a cooking find.
Now for a story. I’m at the beach. As I write this I can hear the waves crashing all around me. Nothing dramatic thus far has happened, unless of course, you don’t count the quick stop in Scary Town just outside of Norfolk, Virginia that came equipped with a dead Michael Vick pit bull right outside the establishment we picked to fuel up the car, mind and the body. But then again, I’m only two days into my vacation. I’m sure there will be more to report next week. For now, the family experience and the time away from home has not offended the creative juices in fact, I believe I’m even more inspired by the sun, the seafood, and the overall beachy feel. I’m loving life and learning to love the slow pace and leisure that calls me and promises I’ll be better if I accept the sincere invitation to the much needed time away. Though, I can’t leave it all behind hence the cooking and the photos, there is a jet ski vying for my attention. Ignoring it is not an option. Peace out.
Spicy Chicken with a Mango and Black Bean Salsa
By Published: July 5, 2011
- Yield: 4 Servings
- Prep: 10 mins
Chicken on its best behavior. A light and tight series with a little heat.
Ingredients
- 10 chicken tenderloins
- 1/2 cup Sriracha hot sauce
- 1/2 cup worchestersire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 small mango chopped
- 1/2 can black beans rinsed and dried
- 4 T. onion chopped
- 1 T. hot sauce (for the mango salsa)
- 4 T. red wine vinegar
- 4 T. fresh cilantro chopped
- 1/2 tsp. honey if the mango isn't very sweet
Instructions
- Marinate for a few minutes (longer if you have time) in equal parts hot sauce and worchestersire sauce. Sprinkle with garlic and onion powder and mix thoroughly. Grill the chicken over high heat a few minutes on each side.
Mango salsa: 1 mango chopped, 1/2 can of black beans rinsed, 4 T. chopped onion, fresh cilantro chopped, add 1 T. hot sauce, 3 T. red wine vinegar and 1/2 tsp. honey if you need some sweetness. Mix together and top over the grilled chicken.
