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Grilled Chicken with Mango Ginger Chutney

Grilled Chicken with Mango Ginger Chutney
  • Duration
  • 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