Chicken breasts are marinated in a tropical mixture of mango, cilantro, coconut, and ginger, then thrown on the grill. The chicken breasts turn out so juicy and flavorful!
Ingredients
4cupsmango chunks(I thawed frozen mango)
1bunch fresh cilantro(stems and leaves)
1tbspsrirachaor other hot sauce
1tbspred wine vinegar
13.5fl ozcan coconut milk
2scallionsroughly chopped
1tbspchopped ginger
3clovesgarlicchopped
1lime(juice and zest)
1tbspgrapeseed oil
1.5tspsalt
4lbsboneless, skinless chicken breasts (I had 8)
Instructions
Put the mango chunks, cilantro, sriracha, vinegar, coconut milk, scallions, ginger, garlic, lime juice and zest, grapeseed oil, and salt in a food processor and puree until smooth. You should have 4 cups of marinade.
Remove 2 cups of marinade to a small saucepan, then place the remaining 2 cups in a large bowl with all of the chicken. Toss well to coat, then cover and refrigerate overnight. The minimum marinade time should be 6 hours, and the maximum is 2 days.
Simmer the saucepan marinade for 20 minutes over low heat, stirring often, until slightly thickened. Let cool, then refrigerate.
Preheat grill to medium heat. Season chicken on both sides with a small pinch of salt, then grill for about 10 minutes total, flipping halfway through, until chicken reaches an internal temperature of 165°F.
Let the chicken rest for 5 minutes, then slice and serve with the sauce. Enjoy!
Notes
Unless you're using every bit of the sauce and marinade, the calories are less than listed below.