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

  1. 1
    To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
  2. 2
    Chill for 8 hours.
  3. 3
    To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
  4. 4
    Chill for at least 2 hours.
  5. 5
    To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
  6. 6
    Add in the chicken; seal and shake gently to coat.
  7. 7
    Chill for 1 hour, turning once.
  8. 8
    Take chicken out of marinade and throw away the marinade.
  9. 9
    Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
  10. 10
    Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
  11. 11
    Serve with Mango Salsa.

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