Mango Cilantro Chicken Recipe
Level: Easy | Yield: 6 servings
Time Breakdown
- Total: 6 hr 50 min
- Prep: 30 min
- Inactive: 6 hr
- Cook: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
- Calories: 404
- Total Fat: 17 g
- Saturated Fat: 9 g
- Carbohydrates: 28 g
- Dietary Fiber: 3 g
- Sugar: 22 g
- Protein: 36 g
- Cholesterol: 110 mg
- Sodium: 799 mg
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 2 mangoes, peeled, pitted and roughly chopped
- 1 bunch fresh cilantro (stems included)
- 1 cup coconut milk
- 1/2 red onion, diced
- 2 tablespoons minced ginger
- 4 cloves garlic, peeled and minced
- 3/4 cup Truvia natural sweetener spoonable (or 41 packets Truvia natural sweetener)
- 1 tablespoon hot sauce
- 2 tablespoons red wine vinegar
- 1 fresh lime, juice and zest
- 2 tablespoons olive oil
- 1/2 cup water
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
Instructions
Step 1: Prepare the Marinade
Place the mangoes, cilantro, Truvia natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest, and oil into a food processor. Blend until smooth, adding a bit of water if the mixture is too thick. Season with salt and pepper to taste. You should end up with about 1 quart of marinade. Divide this mixture in halfone half for marinating the chicken, and one half for creating the cooking sauce.
Step 2: Marinate the Chicken
Put the chicken and half of the mango mixture into a plastic bag, making sure the chicken is well coated with the puree. Refrigerate for at least 6 to 8 hours to allow the flavors to develop.
Step 3: Make the Sauce
Transfer the other half of the mango mixture to a small saucepan, add the water, and simmer over low heat until thickened, about 20 minutes.
Step 4: Grill the Chicken
Preheat the grill to medium-high heat. Lightly spray the grill grates to prevent sticking. Remove the chicken from the marinade, season with salt and pepper, and place on the grill. Reduce the heat to medium and cook for approximately 20 minutes, basting the chicken frequently with the reserved marinade. Discard any marinade that has been in contact with raw chicken. For the final 10 minutes of cooking, use only the sauce from the saucepan to baste the chicken. Cook until the chicken reaches an internal temperature of 165 degrees F.
Step 5: Serve
If desired, spoon some of the cooked sauce over the chicken before serving.
