Follow these steps for perfect results
skinless boneless chicken breasts
canola oil
chopped onion
chopped
clove garlic
chopped
chopped ginger
chopped
mango chutney
lemon juice
water
Heat canola oil in a saucepan over medium-high heat.
Add chopped onion and garlic to the saucepan.
Sauté onion and garlic for approximately 4 minutes, until softened.
Add chopped ginger to the saucepan.
Sauté ginger for about 3 minutes, allowing its aroma to release.
Pour mango chutney into the saucepan.
Bring the chutney mixture to a boil.
Reduce heat to low and simmer for approximately 5 minutes, allowing flavors to meld.
Stir in lemon juice to add tanginess.
Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or preheat an indoor oven broiler.
Grill or broil the skinless boneless chicken breasts on each side until opaque and cooked through, approximately 12 minutes total.
Baste the chicken constantly with the prepared mango barbecue sauce during grilling or broiling, ensuring even coating and flavor infusion.
Expert advice for the best results
Marinate the chicken for at least 30 minutes for better flavor penetration.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Everything you need to know before you start
15 minutes
The chutney can be made ahead of time.
Serve the chicken breast on a plate, drizzled with extra mango chutney and garnished with chopped cilantro.
Serve with rice and a side of grilled vegetables.
Pairs well with the sweetness and spice of the mango chutney.
Discover the story behind this recipe
Combines Indian flavors with Western cooking techniques.
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