Grilled Chicken with Mango Ginger Chutney
Courtesy of National Mango Board 6 Servings • 20 Min. Prep Time • 40 Min. Cook Time • 4 Hrs. Marinate Time| Ingredients |
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| 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 |
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| Mango Chutney |
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| 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 |
Directions:
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.
