Grilled Sweet Chili Chicken With Mango-Cucumber Slaw
Grilled Sweet Chili Chicken With Mango-Cucumber Slaw might be just the American recipe you are searching for. This gluten free, dairy free, and vegetarian recipe serves 4. One portion of this dish contains about 1g of protein, 0g of fat, and It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 15 minutes.
Instructions
Whisk together first 6 ingredients in a small bowl until blended.
Remove and reserve half of sweet chili sauce mixture.
Coat cold cooking grate with cooking spray, and place on grill over medium heat (300 to 350). Lightly spray chicken with cooking spray, and place on cooking grate. Grill chicken 6 minutes on each side or until done, basting with sweet chili sauce mixture during last few minutes on each side.
Divide Mango-Cucumber Slaw evenly among 4 serving plates, topping each with 1 chicken breast.
Drizzle with reserved half of sweet chili sauce mixture, and, if desired, sprinkle with roasted peanuts.
* 1 tsp. sambal oelek may be substituted for minced jalapeo. Sambal oelek is an Indonesian chili sauce that can be found in the ethnic aisle of the supermarket.
Note: For testing purposes only, we used Maggi Taste of Asia Thai Sweet Chili Sauce.
Recommended wine: Cava, Grenache, Shiraz
Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.
![Caves Roger Goulart Gran Reserva Cava]()
Caves Roger Goulart Gran Reserva Cava
The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada