Recipe: Grilled Chicken with Mango Ginger Chutney

GRILLED CHICKEN WITH MANGO GINGER CHUTNEY

2 to 2 1/2 pounds boneless, skinless chicken breasts
FOR THE MARINADE:
1 large ripe mango, peeled, pitted and pureed
1/3 cup balsamic vinegar
2 tablespoons oil
3/4 teaspoon salt
1/2 teaspoon pepper
FOR THE 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 tablespoon grated fresh ginger
1/2 tablespoon lime zest
1/4 teaspoon allspice

TO MARINATE THE CHICKEN:
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.

TO PREPARE THE CHUTNEY:
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. (Can be prepared up to 2 weeks ahead. Store tightly covered in the refrigerator.)

TO COOK THE CHICKEN:
When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side, or until cooked through. Discard remaining marinade.

Serve chicken with Mango Chutney.

Servings: 6
Source: National Mango Board