Grilled chicken with mango ginger chutney. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and Stir in diced mangos and let cool. Put mango sauce into the roasting pan with remaining chicken drippings.
Chicken tandoori is simply chicken marinated in yogurt, citrus, and spices, then grilled or broiled. Next, chop your fresh ginger and garlic. Both will go in a blender or food processor, but they won't Deliciously spiced tandoori chicken with super-crispy skin and fruity, tangy mango chutney to go. You can cook Grilled chicken with mango ginger chutney using 15 ingredients and 7 steps. Here is how you cook it.
Ingredients of Grilled chicken with mango ginger chutney
- Prepare of Chicken.
- It’s 2 lb of Boneless skinless chicken breasts.
- It’s 1 large of Ripe mango peeled pitted and pureed.
- It’s 1/3 cup of Balsamic vinegar.
- You need 2 tbsp of Oil (your preference).
- It’s 3/4 tsp of Salt.
- It’s 1/2 tsp of Pepper.
- You need of Mango chutney.
- It’s 2 large of Ripe mangos peeled pitted and chopped.
- You need 1/2 cup of Onion small dice.
- Prepare 1/4 cup of White wine vinegar.
- Prepare 1/4 cup of Brown sugar.
- You need 1 tbsp of Fresh ginger grated.
- It’s 1/2 tbsp of Lime zest.
- You need 1/4 tsp of Allspice.
Coarsely chop grilled mangoes and place in medium bowl. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack. This crazy DELICIOUS Mango Chutney Chicken is the ultimate easy weeknight meal.
Grilled chicken with mango ginger chutney instructions
- Rinse chicken and pat dry.
- Pierce surface of meat with a fork & place in a freezer bag with pureed mango balsamic vinegar oil salt and pepper. Seal and marinate for a min of 2 hours up to 24 hours..
- Combine all chutney ingredients.
- In a medium sauce pan stir, bring to a boil, reduce heat and simmer covered for 20 min..
- Uncover and simmer over low heat to reduce excess liquid, let cool..
- When ready take chicken from marinade and grill until an internal temp of about 160°. Let rest and carry over cooking until serving temp of 165°. Serve with the chutney and enjoy..
Mango Chutney Chicken wins the happy dinner awards. For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! This chutney is so good you'll want to eat it plain! This mango chicken is a combination of seared chicken breast, bell peppers and fresh mango, all tossed in a sweet and savory sauce.