Description
Sweet and spicy mango curry coats juicy grilled chicken. Leftover marinade makes a perfect dipping sauce!
Ingredients
Units
Scale
- 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