Meal Prep - Mango Hawaiian BBQ Dry Rub Chicken

Hawaiian BBQ Dry Rub Chicken 

It's Spring but it feel like Summer!!! Summer is coming and BBQ is trending! I bake some dry rub drumsticks for Memorial cookout and it was my first time cooking dry rub food. First time not so bad, hey if you know how to fry and bake food you are GOOD! I was finding a delicious meal for this upcoming week, I look up some pins I save in my Eat - Delicious Meals' board, I came across Mango BBQ Chicken with Mango Salsa and Rice.
When I saw this meal I was thinking of Hawaiian. Here comes my creative, because dry rub is still fresh in my mind from the cookout, I wanted to add it in the receipt. My first time seeing Hawaiian BBQ was at Target, I couldn't think of a receipt right away to cook, but now I do. Let's get started!!!

Ingredients

1 pack of Skinless chicken breast tenderloins

1 cup Sweet Baby Rib Hawaiian Style Barbarce

1 pack Mango salsa

1 cup 5 Minute Jasmine rice

Half of Avocado

Fresh leaves (cilantro, parkley, or others)

Romaine lettuce

Grape or cherry tomatoes

Olive oil

1/2 tbsp Brown Sugar

1/2 tbsp Honey

Dry rub seasoning (1/2 tbsp each of cumin, garlic powder, onion powder, cayenne pepper, brown sugar, mustard powder, ground cinnamon, smoke paprika, paprika, chill powder, 1/4 tsp black pepper and salt)

Instructions:

Marinated chicken overnight with olive oil or any cooking oil, Hawaiian BBQ and dry rub seasoning. Keep reading!

Mango salsa: If you can't find already made mango salsa at the store, go head and purchase the ingredients;

mango 3 ripe mangos, diced

1 medium red bell pepper, chopped.

½ cup chopped red onion.

¼ cup packed fresh cilantro leaves, chopped.

1 jalapeño, seeded and minced.

1 large lime, juiced (about ¼ cup lime juice)

⅛ to ¼ teaspoon salt, to taste.

Prepare the salsa a day before, so all the ingredients can combined longer for better taste.

Mango Salsa store pack don't have avocado in it, so go ahead and add it to the mix!!!

Marinate chicken

Get a bowl an add all the seasonings that you going to use for the dry rub, pour 1/2 tbsp of brown sugar and honey with the seasonings, and mix them together.

Take out the chicken breast tenderloin (tenders), cut into 2 or 3 slices and then cut the chicken again into chunks.


Add the chunks into the same bowl where all the seasoning is in and then pour 1 cup or more of Hawaiian BBQ on top of the chicken.


Stir it all together!


Once you complete that, cover it up and place the bowl in the refrigerator until the next day.

Let's get ready to cook

Turn on oven to 355 degrees.


Spread or spray olive oil or any cooking oil on cooking rack so the chicken will not stick on the rack while cooking.


Place the marinate chicken on the rack.


Let it bake for 30 minutes and turn it over in 15 minutes. Before turning chicken over in 15 minutes, sprinkle cooking oil on top of the chicken then turn it over; so both sides of the chicken can cook for 15 minutes.


Before turning off the oven, make sure the chicken is cook inside by poking a knife or fork in the chicken to make sure there is no pink color.


Once chicken is cooked, turn off oven and get ready to cook rice.


Get a pot, pour 1 cup of water, and 2 pinch of salt. Turn on stove close to high and wait until water start to boil before putting in rice.

Once the water come to a boil, pour in 1 cup of Jasmine rice or any rice and turn off stove. Remove the pot from the stove top that it was on and let the rice sit for 10 - 15 minutes.

After 10-15 minutes stir the rice, if there is still some water left, and the rice looks done go head and pour the extra water out.


***You don't want water down rice, so what I do if I put too much water I will get a paper towel place it on top of the rice place the lid on top of the paper towel and flip it over. Let it sit for 5-7 minutes. The extra water will soak into the paper towel.


You can add cilantro, parsley, any flowering plant to rice for little flavor and make it look pretty.

Rinse the romaine lettuce.
You don't want moisture to settle on the leaves so go ahead and place it on top of paper towel or more to remove the water, and to keep the lettuce chucky and not soggy.

Start chopping the romaine lettuce.

Once everything is done and cool off, start putting everything together in the containers that is use for the week!

Enjoy!!!