Feast on grilled chicken with papaya BBQ sauce

Roger Mooking, host of Cooking Channel's "Everyday Exotic" and the new show "Man Fire Food" premiering June 3 at 9:30 p.m. ET, shares a tasty barbecue dish and sides, including soy green beans and pasta salad with green onion dressing.

Chicken with papaya BBQ sauce

Ingredients

  • Marinade

    • Seeds of 1 large papaya
    • 1 clove garlic, minced
    • Zest and juice of 1 lime
    • Zest and juice of 1 lemon
    • 1/4 cup canned coconut cream, skimmed from the top of the can
    • 2 tablespoons freshly chopped cilantro leaves
    • 1 tablespoon minced fresh ginger
  • Papaya BBQ sauce

    • 1 tablespoon vegetable oil
    • 1 sweet onion, finely diced
    • 3/4 cup sugar
    • 1 Scotch bonnet pepper, seeded, deveined and quartered
    • Zest and juice of 2 limes
    • Zest and juice of 1 lemon
    • 1 cup water
    • 1/2 cup seasoned rice wine vinegar
    • 5 cups large diced papaya
    • 2 teaspoons kosher salt
  • Chicken

    • 1 tablespoon vegetable oil, plus more as needed
    • 4 marinated boneless, skinless chicken breasts
    • 1/4 cup Spiced Cashew Nuts, coarsely chopped, recipe follows
    • 1 tablespoon fresh cilantro leaves, for garnish, optional
  • Spiced cashew nuts

    • 1 teaspoon butter
    • 1/2 cup unsalted cashews
    • Pinch paprika
    • Pinch kosher salt

Preparation

Baking Directions:

Soy green beans

Ingredients

    • 12 ounces fresh green beans, trimmed
    • 1/4 onion, julienned
    • 2 tablespoons capers, drained
    • 3 cloves garlic, chopped
    • 3 tablespoons soy sauce
    • 1 tablespoon vegetable oil

Preparation

Baking Directions:

Pasta salad with green onion dressing

Ingredients

  • Green onion dressing

    • 1/2 cup olive oil
    • 1 bunch green onions (scallions), trimmed, white bottoms and green tops separated
    • 1 small clove garlic, chopped
    • 1 1/2 tablespoons white wine vinegar
    • 1 teaspoon Dijon mustard
    • 2 tablespoons sour cream
    • Salt and freshly ground black pepper
  • Pasta salad

    • 12 ounces bow tie pasta, cooked according to package directions
    • 3 teaspoons vegetable oil
    • 1 red onion, cut into 1/4-inch thick rings
    • 1 red pepper, seeded and diced
    • 1 yellow pepper, seeded and diced
    • 1 orange pepper, seeded and diced
    • 1 cup chopped fresh parsley
    • Salt and freshly ground black pepper
    • 1 cup shredded unsweetened coconut, toasted

Preparation

Baking Directions:

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