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:

For the marinade: In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro, and ginger, and mix thoroughly.Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours.For the BBQ sauce: Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown.Sprinkle the sugar, scotch bonnet, lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil.  Add in the diced papaya, and adjust the seasonings with the salt, if desired.Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the BBQ sauce to a bowl, and set aside.For the spiced cashew nuts:In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika and salt, and gently toss to coat. For the chicken:Heat and a grill over medium-high heat and lightly grease the grate with oil. Remove the chicken from the marinade, and lay the breasts on the hot grill. Discard the marinade.Baste each chicken breast with 2 tablespoons Papaya BBQ Sauce, and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter and garnish the chicken with the chopped Spiced Cashew Nuts and cilantro leaves, if using.

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:

Preheat the oven to broil and line a baking sheet with aluminum foil. Place the green beans on the tray, add the onions, capers, garlic, soy sauce, and vegetable oil over the beans; gently toss to combine. Broil in the oven until the beans are tender, edges are crispy and have absorbed the soy sauce, about 15 minutes.

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:

For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt. Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.

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