Go Back
+ servings

Grilled Chicken with Mango Ginger Chutney

Course Snack, Vegetarian
Keywordss Mango Snack
Diet Vegetarian
Language English
Prep Time 20 minutes
Servings 6

Ingredients

  • 2 lbs Boneless, Skinless Chicken Breasts
  • 1 Large Ripe Mango Peeled, Pitted and Pureed
  • Cup Balsamic Vinegar
  • 2 Tbsp Oil
  • ¾ Tsp Salt
  • ½ Tsp Pepper

Mango Chutney

  • 2 Large Ripe Mangos Peeled, Pitted and Chopped
  • ½ Cup Onion Chopped
  • ¼ Cup White Wine Vinegar
  • ¼ Cup Brown Sugar
  • 1 Tbsp Fresh Ginger Grated
  • ½ Tbsp Lime Zest
  • ¼ Tsp Allspice

Instructions

  1. Rinse chicken and pat dry.

  2. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. 

  3. Seal bag and marinate in the refrigerator for several hours or overnight.

  4. Combine all chutney ingredients in a medium saucepan and stir well.

  5. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.

  6. 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.)

  7. 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. 

  8. Serve with Mango Chutney. 

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