GRILLED CHICKEN WITH MANGO GINGER CHUTNEY
A spicy alternative to grilled chicken.
Prep Time: 20 Minutes
Cook Time: About 40 Minutes
• 2 pounds chicken breasts, boneless, skinless
• 1 large ripe mango, peeled, pitted, and pureed
• 1/3 cup balsamic vinegar
• 2 tablespoons oil
• ¾ teaspoon salt
• ½ teaspoon pepper
• 2 large ripe mangos, peeled, pitted, and chopped
• ½ cup onion, chopped
• ¼ cup white wine vinegar
• ¼ cup brown sugar
• 1 tablespoon fresh ginger, grated
• ½ tablespoon lime zest
• ¼ 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.
Serving Tips: Leftover chutney is delicious when spread on cold or grilled ham sandwiches.
Recipe courtesy of the National Mango Board (www.mango.org )