Grilled Thai Mango Chicken
Easy marinated grilled thai mango chicken with a sweet and tangy coconut curry mango sauce to die for.
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts , OR 4-6 boneless skinless chicken thighs
- 1 ½ cups diced fresh mango
- 1 cup coconut milk
- 1 ½ teaspoons salt, or to taste
- 1 tablespoon red curry paste
- 3 teaspoons yellow curry powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- juice of 1 lime , (about 1 tablespoon)
- ⅓ cup oil
- optional garnishes: chopped peanuts, chopped fresh cilantro
Instructions
- In a food processor or blender combine mangoes, coconut milk, salt, curry paste, curry powder, garlic powder, cumin, chili powder, lime juice, and oil. Pulse until smooth. Reserve 1/2 cup of the mixture, cover and refrigerate.
- Pour remaining sauce into a large resealable bag. Add chicken, seal bag, and refrigerate for 1-8 hours (overnight works great).
- Preheat grill to medium heat and lightly grease the grates. Use tongs to transfer chicken from the marinade bag to the grill. Discard bag. Cook chicken 5-10 minutes on each side until cooked through. (meanwhile move on to next step)
- While chicken is cooking, transfer the reserved portion of the sauce (the portion you refrigerated by itself) to a sauce pan. Bring to a boil over medium heat and cook 3-5 minutes, then remove from heat.
- Once chicken is just about cooked through, brush both sides with the sauce and allow to cook 1-2 minutes longer on each side. Serve chicken hot with any extra sauce and garnish with chopped peanuts and cilantro if desired.
Notes
Serving suggestion: serve over steamed rice with steamed or roasted vegetables.
Nutrition
Calories: 458 kcal, Carbohydrates: 13 g, Protein: 26 g, Fat: 35 g, Saturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 72 mg, Sodium: 1022 mg, Potassium: 702 mg, Fiber: 2 g, Sugar: 9 g, Vitamin A: 1463 IU, Vitamin C: 25 mg, Calcium: 43 mg, Iron: 3 mg