Curry Grilled Chicken with Mango Chutney

Kitchen Tested
  • Yield 8 servings

Packed with Indian flavor, this grilled chicken is both spicy and sweet.

Curry-Coated Grilled Chicken with Mango Chutney
Teresa Blackburn


Grilled Chicken
8 (7-8 ounce) bone-in, skin-on chicken breasts
4 tablespoons olive oil
1 teaspoon coarse salt
Freshly ground black pepper
1 cup diced mango
1 tablespoon finely chopped gingerroot
1/4 cup fresh lime juice
1/4 cup roughly chopped cilantro
1 teaspoon crushed red pepper flakes
1/4 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons curry powder
1/4 cup toasted coconut flakes
1/4 cup toasted, chopped macadamia nuts
1 tablespoon finely grated lime rind


  1. To prepare chutney, combine all ingredients in a small bowl; mix well.
  2. Rub chicken breasts with oil, salt, pepper and curry. Build a fire in your grill. When flames have died down, charcoal is covered with gray ash, and fire is medium-hot, grill chicken directly over coals, turning once, until cooked through, 5 to 7 minutes per side. To check for doneness, make a small cut in the thickest part of the largest breast to be sure it is opaque all the way through.
  3. Serve chicken with chutney and sprinkle with coconut, nuts and lime rind.

Recipe from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes (Ten Speed Press 2014).



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