Grilled Chicken with Mango Ginger Chutney
Courtesy of National Mango Board
Servings: 6
Prep Time: 20 Min.
Cook Time: 40 Min.
Marinate: 4 Hrs.
Prep Time: 20 Min.
Cook Time: 40 Min.
Marinate: 4 Hrs.
What you need:
* 2 lb. boneless, skinless chicken breasts
* 1 large ripe mango, peeled, pitted and puréed
* 1/3 c. balsamic vinegar
* 2 Tbsp. oil
* 3/4 tsp. salt
* 1/2 tsp. pepper
Mango Chutney
* 2 large ripe mangos, peeled, pitted and chopped
* 1/2 c. onion, chopped
* 1/4 c. white wine vinegar
* 1/4 c. brown sugar
* 1 Tbsp. fresh ginger, grated
* 1/2 Tbsp. lime zest
* 1/4 tsp. allspice
* 1 large ripe mango, peeled, pitted and puréed
* 1/3 c. balsamic vinegar
* 2 Tbsp. oil
* 3/4 tsp. salt
* 1/2 tsp. pepper
Mango Chutney
* 2 large ripe mangos, peeled, pitted and chopped
* 1/2 c. onion, chopped
* 1/4 c. white wine vinegar
* 1/4 c. brown sugar
* 1 Tbsp. fresh ginger, grated
* 1/2 Tbsp. lime zest
* 1/4 tsp. allspice
What to do:
1. Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with puréed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight.
2. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 min. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.)
3. When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 min. on each side minutes, or until cooked through.
4. Serve with Mango Chutney.
Serving Tips: Leftover chutney is delicious when spread on cold or grilled ham sandwiches.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
2. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 min. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.)
3. When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 min. on each side minutes, or until cooked through.
4. Serve with Mango Chutney.
Serving Tips: Leftover chutney is delicious when spread on cold or grilled ham sandwiches.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.