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Grilled chicken with mango ginger chutney
Mango-balsamic marinated chicken served with homemade mango ginger chutney.
6 servingsFresh mango
© 2026 National Mango BoardIngredients
- Chicken: 2 pounds boneless skinless chicken breasts
- Chicken: 1 large ripe mango, peeled and pureed
- Chicken: ⅓ cup balsamic vinegar
- Chicken: 2 tablespoons oil
- Chicken: ¾ teaspoon salt
- Chicken: ½ teaspoon pepper
- Chutney: 2 large ripe mangos, peeled and diced
- Chutney: ½ cup chopped onion
- Chutney: ¼ cup white wine vinegar
- Chutney: ¼ cup brown sugar
- Chutney: 1 tablespoon minced ginger
- Chutney: ½ tablespoon lemon zest
- Chutney: ¼ teaspoon ground allspice
Method
- Mix mango puree, balsamic vinegar, oil, salt and pepper. Coat the chicken, cover and marinate in the refrigerator for several hours or overnight.
- Combine all chutney ingredients in a saucepan. Bring to a boil, cover and simmer 20 minutes; uncover and reduce for a few more minutes until thick.
- Remove the chicken and discard its marinade. Grill over medium heat for about 5–7 minutes per side, until the thickest part reaches 165°F.
- Serve with the mango ginger chutney.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board