Grilled Chicken With Mango Ginger Chutney

Yield 6 people

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  • 2 pounds boneless, skinless chicken breast
  • 3 Each mango peeled, pitted and pureed
  • 1/3 Cup balsamic vinegar for drizzling
  • 2 Tbsp extra-virgin olive oil
  • 3/4 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 1/2 cup yellow onion Chopped
  • 1/4 Cup white wine vinegar
  • 1/4 Cup brown sugar
  • 1 Tbsp fresh ginger Grated
  • 1/2 Tbsp limes Zested
  • 1/4 tsp allspice
  • 1 each mango peeled, pitted, and diced


  1. 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.
  2. Combine all other ingredients except for diced mangos in a medium saucepan and stir well. Bring to a boil.
  3. Reduce heat and simmer, covered, for 20 minutes.
  4. Uncover and simmer over low heat for a few minutes more to cook off excess liquid. Stir in diced mangos and let cool.
  5. 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. Serve with Mango Chutney.


Mango chutney may be made up to 2 weeks ahead. Store tightly covered in the

refrigerator. Leftover chutney is delicious when spread on cold or grilled ham