Mango Curry Grilled Chicken
Recipe Type: Main
Serves: 4-6 breasts
Made with coconut milk, this marinade leaves the chicken so moist and flavorful. Make extra marinade serve as a sweet and spicy sauce.
  • 4-6 medium chicken breasts, boneless and skin removed
  • 1 mango, peeled and flesh cut from pit
  • 1 can coconut milk
  • 1 jalapeƱo, seeds removed
  • 1 tbsp curry powder
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • juice of ½ lime
  • ¼ cup cilantro, plus 2 tbsp more for topping
  • ½ tsp salt
  1. Place all marinade ingredients in a blender and blend until pureed.
  2. Place chicken breasts in tupperware container and cover with all but ⅓ cup of the marinade, making sure both sides are covered.
  3. Refrigerate for at least 2 hours, up to overnight.
  4. Refrigerate remaining ⅓ cup marinade in separate container.
  5. When ready to eat, turn on grill to medium-high.
  6. Place chicken breasts on grill and cook until internal temperature reads 175 degrees F, about 6-7 minutes on each side depending on the thickness of your chicken. It is always best to use a meat thermometer to ensure your chicken is cooked fully.
  7. Top with chopped cilantro and serve with remaining marinade, for dipping.
Recipe by Honest Cooking at