- Prep Time
- 6 ServingsServings
- 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
- 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 tablespoon Fresh ginger, grated
- 1/2 tablespoon lime zest
- 1/4 teaspoon allspice
1 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.
2 Seal bag and marinate in the refrigerator for several hours or overnight.
3 Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
4 Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool.
5 (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.)
6 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.
7 Serve with Mango Chutney.
Source: © 2008 National Mango Board