Recipe

Maxcel Hardy III
Private Chef; Entrepreneur – Chef Max Miami catering company Chef Max Designs – Chef Coats; Philanthropist; Founder, One Chef Can 86 Hunger Foundation; Author
Miami, Florida; and New York, New York

Chipotle Cocoa Rub Chicken with Mango Chutney

Chipotle and sugar combine to give this chicken recipe a sweet kick. Add in honey and cocoa powder, top with a flavorful mango chutney, and you have a dish that’s unexpectedly delicious.

Serves 4

CHIPOTLE COCOA RUB CHICKEN INGREDIENTS:

  • 3.5 pounds chicken, skin on (remove skin for a healthier option)
  • 2 tablespoons chipotle (minced)
  • 2 tablespoons olive oil
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 5 tablespoons cocoa powder
  • 3 tablespoons honey
  • 2 teaspoons salt
  • Salt and pepper for taste

MANGO CHUTNEY INGREDIENTS:

  • 2 mangos, diced
  • 1 ripe plantain, diced
  • 1/4 bunch of cilantro, chopped
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1/2 cup agave
  • 2 tablespoons olive oil
  • 1/4 cup vinegar
  • Salt and pepper for taste

DIRECTIONS:

Preheat oven to 375° F.

Combine chipotle, olive oil, the sugars, cocoa powder, honey and salt in a medium-sized bowl. Toss chicken until all pieces are completely coated with the rub. Marinate for 24 hours if time permits.

Place chicken on a nonstick baking pan, and place in oven for 35 minutes or until the chicken reaches an internal temperature of 165° F.

To make the mango chutney, add olive oil, mango, plantain, red onion and peppers to a medium saucepot. Sauté for 3 minutes on medium heat. Add agave, cilantro and vinegar, and let it reduce for 5 minutes. Add salt and pepper to taste.

Top chicken with mango chutney.