Wednesday, June 6, 2012

Balsamic-Mango Grilled Chicken

This is a "recipe girl" recipe and it is easy and yummy.  I made it my own by adding the mango salsa.  It is a great summer dinner with a fresh salad and a crusty chuck of bread dipped in some good olive oil.  Enjoy!
  • 4 boneless, skinless chicken breasts or 8 chicken tenderloins (pounded if they are thick) 1 ½ to 2 lbs.
  • 1 C. mango nectar
  • 1/3 C. balsamic vinegar
  • 2 T. olive oil
  • ½ T. of thyme
  • 1 t. kosher salt
  • ½ t. black pepper
  • ½ T. Tony Chachere’s Creole Seasoning
  • Mango salsa
  1. In a large storage bag, combine chicken, mango nectar, vinegar, olive oil, salt and pepper
  2. Place the bag in the refrigerator for at least one hour or up to two
  3. Preheat the grill or a grill pan to medium-high heat
  4. Spray with a cooking spray, then add chicken that has been drained of the marinade to the grill
  5. Cook for at least 4 minutes per side or longer if the breasts are thicker
  6. Serve with mango salsa
Tips and Tricks:
  • Mango nectar is what makes this chicken so tender.  You can find it on the juice aisle.  I used Kern’s.
  • Follow my link for my mango salsa recipe.

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