Jul 14 2026
Restaurants›Moxies Dallas Uptown Restaurant›Chipotle Mango Chicken Recipe

Chipotle Mango Chicken Recipe

Inspired by Moxies Dallas Uptown Restaurant
Time1h
Serves4

with a sweet & smoky dry rub, lemon quinoa, seasonal vegetables, avocado & pico de gallo

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Ingredients

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For the Chipotle Mango Chicken

For the Lemon Quinoa

For the Seasonal Vegetables

For the Avocado & Pico de Gallo

Method

For the Chipotle Mango Chicken

  1. 1

    Prepare the Marinade

    In a bowl, mix the chipotle powder, mango puree, brown sugar, garlic powder, salt, black pepper, and olive oil until well combined.

  2. 2

    Marinate the Chicken

    Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Ensure all pieces are well coated. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours).

  3. 3

    Cook the Chicken

    Preheat the grill or a skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

For the Lemon Quinoa

  1. 4

    Rinse the Quinoa

    Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

  2. 5

    Cook the Quinoa

    In a saucepan, combine the rinsed quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes.

  3. 6

    Fluff and Season

    After resting, fluff the quinoa with a fork and mix in the lemon juice and lemon zest.

For the Seasonal Vegetables

  1. 7

    Prepare the Vegetables

    Chop the bell peppers and zucchini into bite-sized pieces.

  2. 8

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add the chopped vegetables, salt, and black pepper. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred.

For the Avocado & Pico de Gallo

  1. 9

    Make the Pico de Gallo

    Dice the tomatoes, red onion, and avocado. In a bowl, combine the diced ingredients with cilantro, lime juice, and salt. Stir gently to mix.

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