Sangria Chicken Recipe with Mango Salsa

4.89 from 9 votes

Mango Salsa Chicken is the perfect summertime dish. This delicious Sangria Chicken with Mango Salsa is fresh, fruity, and full of flavor!

Prep Time15

Cook Time15

Marinade Time3

Total Time3 30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings:

In a small mixing bowl, whisk together all marinade ingredients and rub the mixture over the chicken breasts.
¼ cup chopped fresh parsley, 2 cloves garlic, 1 tablespoon herbs de Provence, 1 tablespoon Dijon mustard, ¼ cup olive oil, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 4 boneless, skinless chicken breasts
Marinate the chicken 30 minutes at room temperature or up to 3 hours, refrigerated. If the chicken is refrigerated, bring it back to room temperature before cooking it.
Roast the chicken in a 375°F oven for 15 minutes or charbroil it on the grill. When tested with a meat thermometer, the internal temperature for chicken breasts should read 155-160°F.

While the chicken cooks, make the sauce: In a saucepan, combine wine, lemon juice, orange juice, orange zest and Chambord liqueur. Bring to a boil, over medium heat, and reduce by half.
1 cup dry white wine, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon freshly squeezed orange juice, 1 teaspoon freshly grated orange zest, 3 tablespoons Chambord liqueur
Reduce heat to medium-low, add in the cream and, again, reduce by half.
½ cup heavy cream
Reduce heat to low and whisk in the salt and cold butter.
½ cup unsalted butter, ⅛ teaspoon kosher salt
Keep the sauce warm until ready to serve.

Spoon the sangria butter on the bottom of a serving platter, set the chicken breasts over the sangria butter and top the breasts with mango salsa.
2 cups Mango Salsa

Storage: Store sangria chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.