Grilled Chicken with Mango Ginger Chutney

  • Yield 6 servings

A spicy alternative to plain grilled chicken.

grilled chicken with mango chutney
National Mango Board


Grilled Chicken:
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. 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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