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Recipe: Tangy Mango Chicken

Main Dishes - Chicken, Poultry
TANGY MANGO CHICKEN

4 broiler-fryer chicken breast quarters
3/4 cup wine vinegar, divided
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 cup brown sugar
2 teaspoons ground ginger
1 clove garlic, minced
2 tablespoons chopped onion
2 mangoes, peeled and coarsely chopped

Place chicken in large glass bowl. Mix together 1/2 cup of the vinegar and thyme; pour over chicken. Cover and refrigerate 2 hours, turning occasionally. Remove chicken from marinade and arrange in shallow baking pan; sprinkle with salt. In small saucepan, mix together brown sugar, ginger, garlic, onion and remaining 1/4 cup vinegar. Add chopped mangoes and bring to a boil, stirring, over medium heat; pour over chicken. Place chicken in 325 F. oven and bake for about 50 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving dish and keep warm. Pour liquid from baking pan into sauce pan and heat over medium temperature, stirring, about 4 minutes or until slightly thickened; pour over chicken.

Makes 4 servings.

Per Serving
Calories: 440
Protein: 39 grams
Total Fat: 14.6 grams
Saturated Fat: 4 grams
Carbohydrates: 39.3 grams
Cholesterol: 111 milligrams
Sodium: 401 milligrams

Source: National Chicken Council

MsgID: 37506
Shared by: Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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