Grilled Chicken with Mango Ginger Chutney

grilled chicken with mango chutney
National Mango Board
  • Yield: 6 servings


Grilled Chicken:
2pounds boneless, skinless chicken breasts
1large ripe mango, peeled, pitted and pureed
1/3cup balsamic vinegar
2tablespoons oil
3/4teaspoon salt
1/2teaspoon pepper
Mango Chutney:
2large ripe mangos, peeled, pitted and chopped
1/2cup onion, chopped
1/4cup white wine vinegar
1/4cup brown sugar
1tablespoon fresh ginger, grated
1/2tablespoon lime zest
1/4teaspoon 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. Seal bag and marinate in the refrigerator for severalhours or overnight.
  2. 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.)
  3. 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

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