Combining fresh mango and mango chutney in the sauce boosts the fruity flavour. Serve with Thai or basmati rice.
- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion, garlic and chili powder, stirring occasionally, for about 5 minutes or until softened.
Stir in mango, chutney, lime rind and juice, sugar, salt and pepper; bring to boil. Reduce heat; simmer, stirring occasionally, for about 8 minutes or until mango is very tender. Let cool.
In blender or food processor, purée mango mixture until smooth. Place chicken in large glass bowl; pour mango purée over top, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place chicken on greased grill over medium heat; brush with any remaining mango purée. Close lid and cook, turning once, for about 45 minutes or until no longer pink inside. Serve with lime wedges to squeeze over top.
Nutritional facts <b>Per serving without skin:</b> about
- Sodium 721 mg
- Protein 33 g
- Calories 281.0
- Total fat 6 g
- Cholesterol 84 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
%RDI
- Iron 7.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 16.0
- Vitamin C 18.0
