burger fiesta tropicale poulet grillé salsa mangue verte sauce bbq steak sauce piquante scotch bonnet
24 hours (marinade) + 15 minutes • 2 burgers

Grilled Chicken & Green Mango Salsa Tropical Fiesta

Try this bold burger made in collaboration with Chef Darryl Masih of Curry Curry. Savor an exotic journey with our Tropical Fiesta Burger: juicy grilled chicken topped with Firebarns Steak BBQ sauce, spiced with Scotch Bonnet sauce, and served with a refreshing green mango salsa. All between two golden brioche buns, with melted Monterey Jack cheese. A delight that will thrill your taste buds with every bite!

Ingredients

  • 2 chicken breasts
  • 2 slices Monterey Jack cheese
  • 2 brioche buns

Marinade

  • 2 tsp. olive oil
  • 6 tbsp. Steak BBQ Sauce
  • 4 tsp. Scotch Bonnet Hot Sauce

Green Mango Salsa

  • 2 large green mangoes (unripe), peeled and cut into small squares
  • 1 to 2 tbsp. lime juice
  • 1 to 2 tsp. sugar (to taste)
  • 1 to 2 tsp. salt (to taste)
  • 1 to 2 tsp. black pepper
  • 1 to 2 tsp. crushed red pepper flakes (optional, for heat)
  • 2 to 3 cloves garlic, minced
  • 2 tsp. Scotch Bonnet Hot Sauce
  • 1/2 cup chopped cilantro

Preparation

  1. In a bowl, mix together olive oil, Steak BBQ sauce, and Scotch Bonnet hot sauce.
  2. Add chicken breasts and coat well with marinade. Cover and refrigerate for 24 hours to allow flavors to develop.
  3. In a large bowl, combine diced green mango, lime juice, sugar, salt, black pepper and crushed red pepper flakes. Then add minced garlic, Scotch Bonnet Hot Sauce and chopped cilantro.
  4. Mix all ingredients well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
  5. Preheat grill to medium-high heat.
  6. Remove chicken breasts from marinade and grill for about 6 to 8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  7. During the last minute of cooking, place a slice of Monterey Jack cheese on each chicken breast to melt.
  8. Cut the brioche buns in half and lightly toast them on the grill for about 1 to 2 minutes, until golden brown.
  9. Place each grilled chicken breast on the bottom half of a toasted brioche bun.
  10. Top the chicken with a generous amount of green mango salsa and close the brioche bun.
  11. Serve the burgers hot with the sides of your choice.

Featured Products

FIREBARNS STEAK 350ML - Les sauces Firebarns
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Steak BBQ Sauce 350 ml
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FIREBARNS SCOTCH BONNET 148ML - Les sauces Firebarns
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Scotch Bonnet Hot Sauce 148 ml
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