Courtesy of National Mango Board
6Servings•20 Min.Prep Time•40 Min.Cook Time•4 Hrs.Marinate Time•
原料：
2 lb. boneless, skinless chicken breasts
1 large ripe mango, peeled, pitted and puréed
1/3 c. balsamic vinegar
2 Tbsp. oil
3/4 tsp. salt
1/2 tsp. pepper
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Mango Chutney
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2 large ripe mangos, peeled, pitted and chopped
1/2 c. onion, chopped
1/4 c. white wine vinegar
1/4 c. brown sugar
1 Tbsp. fresh ginger, grated
1/2 Tbsp. lime zest
1/4 tsp. allspice
说明：
- Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with puréed 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 min. 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 min. 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.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
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