Chicken
Mango Habanero Glazed Chicken
Skillet chicken finished in a mango habanero glaze that reduces to a lacquer in the last four minutes.
- 30 min total
- 10 min prep
- 20 min cook
- Easy
- Serves 4
- Chicken
Ingredients
- 4 boneless skinless chicken breasts or 6 thighs
- 5 tbsp Mango Habanero White Balsamic, divided
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 scallions, thinly sliced
- 1 tbsp chopped fresh cilantro
Let’s make it
- Pat the chicken dry and season with the salt and pepper.
- Heat the olive oil in a heavy skillet over medium-high. Sear the chicken 5-6 minutes per side until deeply golden and nearly cooked through, then move it to a plate.
- Lower the heat to medium. Add the garlic and cook 30 seconds, then add 4 tbsp Mango Habanero White Balsamic, the honey and the soy sauce.
- Simmer 3-4 minutes, scraping the browned bits off the pan, until the glaze coats the back of a spoon.
- Return the chicken and any resting juices to the pan and turn it in the glaze for 2 minutes, until it reaches 165F and is fully coated.
- Off the heat, add the last tablespoon of white balsamic and finish with scallions and cilantro.
Why it works
The chicken is seared first and glazed second, because sugar added early burns before the meat is cooked. The fond left in the pan is what gives a four-minute glaze depth.
The OTM finish
A tablespoon of Mango Habanero White Balsamic stirred in off the heat, which restores the fruit note that simmering cooks off.
Make it your own
Use pork chops or salmon fillets, serve over coconut rice, or add a pinch of red pepper flakes if you want the heat sharper.
Quick tip
If the glaze tightens too far, loosen it with a tablespoon of water rather than more vinegar.
Shop the recipe
The bottle this recipe is built on.