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Sesame Chicken with Mango Salsa
Sesame Chicken with Mango Salsa

Sesame Chicken with Mango Salsa

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Cook Minutes 1 Hr 40 Min
Prep : 20 Min Cook: 1 Hr 20 Min
A homemade mango and red onion salsa is a refreshing and tangy complement to sesame roasted chicken legs.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Italian Zesty Lime Dressing
1/4 cup chopped fresh cilantro
1 Tbsp. Sriracha sauce (hot chili sauce)
2 Tbsp. sesame seed
2 Tbsp. reduced-sodium soy sauce
1 tsp. grated gingerroot
3 cloves garlic, minced
6 chicken leg quarters (2-1/4 lb./1 kg)
1 fresh mango, chopped
1/4 cup finely chopped red onions
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Combine first 3 ingredients. Reserve 2 Tbsp. dressing mixture. Mix remaining with sesame seed, soy sauce, ginger and garlic; pour over chicken in shallow dish. Turn to evenly coat each piece. Refrigerate 30 min. to marinate.
Step 3
Meanwhile, toss mangos and onions with reserved dressing mixture. Refrigerate until ready to use.
Step 4
Remove chicken from marinade; place on foil-covered baking sheet. Discard marinade.
Step 5
Bake 45 to 50 min. or until done (165ºF). Cut each chicken quarter into 2 pieces before serving with the mango mixture.
Kraft Kitchen Tips!
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How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
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How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 13 g
Saturated fat 3 g
15 %
Cholesterol 110 mg
Sodium 490 mg
20 %
Carbohydrate 13 g
Fibre 2 g
Sugars 10 g
Protein 22 g
Vitamin A
8 %
Vitamin C
40 %
Calcium
6 %
Iron
10 %
Servings
6 servings, 1/6 recipe (207 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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