Balsamic-Mango Marinated Grilled Chicken

Hello, summer! It's grilling season once again and this chicken recipe is perfect to welcome the start of summer heat with the use of a refreshing marinade to the meat, mango nectar. Using the nectar while grilling makes the chicken tender, moist and juicy. Top it off with chopped or chunks of mango. The result is a flavorful and delicious grilled chicken! So take out your grills, scrub them clean and get ready for grilling!

Ingredients:

4 boneless chicken breast (pounded lightly to thin out if they are too thick 1 1/2 to 2 pounds)

1 cup mango nectar

1/3 cup balsamic vinegar

2 tablespoons olive oil

1 1/2 tablespoons chopped fresh thyme

ground black pepper

kosher salt

1 mango (large ripe, peeled and chopped)

thymes sprigs (additional, for garnish, if desired)

Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme- along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with the marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.

Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

Enjoy!

Note: 

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex. For this post, I used Petit Mango Nectar.

Recipe from Recipe Girl

Yield: 4

BALSAMIC-MANGO MARINATED GRILLED CHICKEN

ingredients:

• 4 boneless chicken breasts (pounded lightly to thin out if they are too thick) 1 1/2 to 2 pounds
• 1 cup mango nectar (see *note)
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 1/2 tablespoons chopped fresh thyme
• Kosher salt fand freshly ground black pepper
• 1 large RIPE mango, peeled and chopped
• additional thyme sprigs for garnish (if desired)

instructions:

1. Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme -  along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.
2. Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through.
3. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

NOTES:

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex.

https://gourmetplatter.blogspot.com/2018/06/balsamic-mango-marinated-grilled-chicken.html

Recipe from Recipe Girl

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