Grilled Chicken with Mango Ginger Chutney
Servings: 6
Prep Time: 20 minutes
Cook Time:
Course: Mango Snack Recipes
Cuisine: Vegetarian Mango Recipes
Keyword: Mango Snack Recipes


  • 2 pounds boneless, skinless chicken breasts
  • 1 large ripe mango, peeled, pitted and pureed
  • 1/3 cup balsamic vinegar
  • 2 tablespoons oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

  • 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 tablespoon fresh ginger, grated
  • 1/2 tablespoon lime zest
  • 1/4 teaspoon allspice
  • 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

    Add a review

    Your email address will not be published.

    Recipe Rating