Pollo a la parrilla con chutney de mango y jengibre
Ingredientes
- 2 lbs Boneless, Skinless Chicken Breasts
- ⅓ Cup Balsamic Vinegar
- ¾ Tsp Salt
- 1 Large Ripe Mango
- 2 Tbsp Oil
- ½ Tsp Pepper
MANGO CHUTNEY
- 2 Large Ripe Mangos
- ¼ Cup White Wine Vinegar
- 1 Tbsp Fresh Ginger
- ¼ Tsp Allspice
- ½ Cup Onion
- ¼ Cup Brown Sugar
- ½ Tbsp Lime Zest
Los resultados mostrarán los 20 minoristas más cercanos al código postal o ciudad ingresados. Para obtener los resultados más cercanos a tu ubicación, te recomendamos usar tu código postal.
INSTRUCCIONES
- 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.
- Tip: Leftover chutney is delicious when spread on cold or grilled ham sandwiches.
Categorías: Almuerzo y Cena, Salsas y Condimentos
Recetas
relacionadas
Burrito de Mango, Frijoles Negros y Vegetales Caramelizados
Almuerzo y Cena
Tiempo de cocción
15 minutos
Cocina
American Mexican