Macadamia-Mango Chicken
23 ingredients
11 steps
Ingredients
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 6 boneless skinless chicken breast halves
- 3 tablespoons macadamia nuts, chopped
- Mustard Sauce
- 1/2 cup Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1/4 teaspoon cayenne pepper
- Mango Salsa
- 1 (26 ounce) jar refrigerated mangoes, slices diced (may use 1 lb. fresh mango, peeled and sliced)
- 1 medium red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped of fresh mint
- 1 small red onion, chopped
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/4 teaspoon cayenne pepper
- salt
Directions
-
1To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
-
2Chill for 8 hours.
-
3To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
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4Chill for at least 2 hours.
-
5To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
-
6Add in the chicken; seal and shake gently to coat.
-
7Chill for 1 hour, turning once.
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8Take chicken out of marinade and throw away the marinade.
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9Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
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10Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
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11Serve with Mango Salsa.
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