Curry Grilled Chicken with Mango Chutney

Curry-Coated Grilled Chicken with Mango Chutney
Teresa Blackburn
  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 410
  • Fat 27g
  • Cholesterol 150mg
  • Sodium 470mg
  • Carbohydrate 6g
  • Fiber 2g
  • Protein 35g