Grilled Chicken with Mango Ginger Chutney

Grilled Chicken with Mango Ginger Chutney

Ingredients:

  • 2 to 2 1/2 lbs chicken breasts, boneless, skinless
  • 1 large ripe mango, peeled, pitted, and pureed
  • 1/3 cup balsamic vinegar
  • 2 tbs oil
  • 3/4 tsp salt
  • 1/2 tsp pepper

Mango Chutney

  • 2 large ripe mangos, peeled, pitted, and chopped
  • 1/2 cup onion, chopped
  • 1/4 cup white wine vinegar
  • 1/4 cup brown sugar
  • 1 tbs fresh ginger, grated
  • 1/2 tbs lime zest
  • 1/4 tsp allspice

Instructions:

Serves: 6 to 8

Prep Time: 20 Minutes
Cook Time: About 40 Minutes

Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight

Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. 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.)

When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through. Serve with Mango Chutney.

Serving Tips:

Leftover chutney is delicious when spread on cold or grilled ham sandwiches.

Recipe provided courtesy of the National Mango Board

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