Description
Made with coconut milk, this marinade leaves the chicken so moist and flavorful. Make extra marinade serve as a sweet and spicy sauce.
Ingredients
Scale
- 4–6 medium chicken breasts, boneless and skin removed
- 1 mango, peeled and flesh cut from pit
- 1 can coconut milk
- 1 jalapeño, seeds removed
- 1 tbsp curry powder
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- juice of 1/2 lime
- 1/4 cup 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 tupperware container and cover with all but 1/3 cup of the marinade, making sure both sides are covered.
- Refrigerate for at least 2 hours, up to overnight.
- Refrigerate remaining 1/3 cup marinade in separate container.
- When ready to eat, turn on grill to medium-high.
- 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.
- Top with chopped cilantro and serve with remaining marinade, for dipping.
- Category: Main