I made this mango curry marinated grilled chicken for my mom and I over the weekend after a long day of shopping for stuff for the new house and doing some gardening. I have to admit – neither of us were really excited to cook, as we’d been on our feet and busy all day long, but thankfully this chicken (and the yummy veggie we cooked with it – recipe coming later this week!) could not be easier. I whipped up the marinade earlier in the day so the chicken had been bathing in it all day long, soaking up every last bit of flavor. So when it came time to “cook dinner” all we really had to do was throw it on the grill and wait for it to cook. While we enjoyed a couple of cocktails, of course.
I really loved the flavors of this marinade. The coconut milk ensures the chicken stays moist, which in my book is crucial for eating and actually enjoying chicken. Dry chicken is no bueno. The pureed mango adds a bit of sweetness which balances out the spice from the curry and jalapeño. The only thing we wished we had done differently was to keep a little of the marinade aside (as in, not putting the chicken in it) to save it as a dipping sauce.
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Mango Curry Grilled Chicken
- Total Time: 29 minutes
- Yield: Serves 4-6 1x
- Diet: Gluten-Free, Omnivore
Description
Sweet and spicy mango curry coats juicy grilled chicken. Leftover marinade makes a perfect dipping sauce!
Ingredients
- 4-6 chicken breasts (4-6 ) boneless and skin removed
- 1 mango (1 ) peeled and flesh cut from pit
- 1 can coconut milk (1 can) coconut milk
- 1 jalapeño (1 ) seeds removed
- 1 tbsp curry powder
- 1 tsp fresh ginger
- 2 cloves garlic
- 1/2 lime juice (1/2 lime) juice
- 1/4 cups (60 ml) cilantro, plus 2 tbsp more for topping
- 1/2 tsp salt
Instructions
- Place all marinade ingredients in a blender and blend until pureed.
- Place chicken breasts in a container and cover with all but 1/3 cup of the marinade, ensuring both sides are covered.
- Refrigerate for at least 2 hours, up to overnight.
- Refrigerate the remaining 1/3 cup of marinade in a separate container.
- Preheat grill to medium-high heat.
- Place chicken breasts on the grill and cook until the internal temperature reaches 175°F (79°C), about 6-7 minutes per side, depending on thickness. Use a meat thermometer to ensure the chicken is fully cooked.
- Top with chopped cilantro and serve with the remaining marinade for dipping.
Notes
- For a smoother marinade, remove the mango skin and blend the mango flesh before adding other ingredients.
- If you prefer a less spicy curry, remove the jalapeño’s membranes in addition to the seeds.
- Leftover grilled chicken and marinade can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian-inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How long should I marinate the chicken in the mango curry mixture?
Aim for at least 30 minutes, though 2 to 4 hours in the refrigerator gives the best flavor penetration. Do not go beyond 8 hours, as the acidity can start to break down the texture of the meat.
Can I use dried mango or mango chutney instead of fresh mango?
Fresh mango works best for the marinade because it blends smoothly and has natural enzymes that help tenderize the chicken. Mango chutney would add too much sugar and change the flavor profile significantly.
What is the best grilling temperature for this chicken?
Medium high heat, around 400 to 425F, gives you good char marks without burning the curry marinade. Cook about 6 to 7 minutes per side for boneless pieces, checking internal temperature reaches 165F.
