Barbecued Chicken Breasts with Mango Chutney
Submitted by bernien
Grilled chicken breasts basted in a warm mango chutney sauce with ginger, garlic, and lemon. A tropical twist on BBQ that’s ready in 45 minutes with just 8 ingredients.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minForget the usual ketchup-based barbecue routine. This grilled chicken gets glazed with a warm, fragrant mango chutney sauce that brings the tropics straight to your backyard.
Sauteed onion, garlic, and fresh ginger build an aromatic base, then mango chutney simmers down into a thick, glossy glaze with a bright hit of lemon juice to balance the sweetness.
Brush it on the chicken as it grills and watch it caramelize into sticky, golden layers of fruit-forward flavor.
Works just as well under the broiler when grilling season is over.
Chef Tips
- Use a chunky mango chutney like Major Grey’s for the best texture in the sauce.
- Baste constantly while grilling. The chutney sugars caramelize quickly, building up sweet, lacquered layers on the chicken.
- Pound the chicken breasts to even thickness before grilling so they cook uniformly and stay juicy.
Variations
- Swap the mango chutney for peach or apricot preserves for a different fruit profile.
- Add a teaspoon of curry powder to the sauce for a more complex, warming spice note.
- Thread the chicken onto skewers as kebabs and serve over coconut rice for a full tropical spread.
Ingredients
Directions
Heat the oil in a saucepan over medium-high heat.
Add the onion and garlic and sauté for 4 minutes.
Add the ginger and sauté for 3 minutes.
Add the chutney and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the lemon juice.
Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an indoor oven broiler.
Grill or broil the chicken on each side until it is opaque, about 12 minutes total, basting constantly with mango barbecue sauce.
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