Ingredients
| Quantity | Ingredients |
|---|---|
| 2 to 2 1/2 lbs | boneless, skinless chicken breasts |
| 1 | large ripe mango, peeled, pitted and pureed |
| 1/3 cup | balsamic vinegar |
| 2 tbsp | oil |
| 3/4 tsp | salt |
| 1/2 tsp | pepper |
| Mango Chutney | |
| 2 | large ripe mangos, peeled, pitted and chopped |
| 1/2 cup | chopped onion |
| 1/4 cup | white wine vinegar |
| 1/4 cup | brown sugar |
| 1 tbsp | grated fresh ginger |
| 1/2 tbsp | lime zest |
| 1/4 tsp | allspice |
Directions
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 several hours or overnight. 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.) 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.
Makes 6 to 8 servings
Source: www.nationalmangoboard.com