mango curry grilled chicken
Mango curry grilled chicken might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 394 calories, 27g of protein, and 27g of fat each. For $2.11 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Greens And Chocolate requires salt, skinless boneless chicken breasts, garlic, and fresh ginger. It is a rather cheap recipe for fans of Indian food. 95 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, you might also like recipes such as Mango Habanero Chicken Wings with Curry Yogurt Mango Dip, Grilled Mango Chicken with Strawberry Mango Salsa, and Grilled Mango Chicken with Strawberry Mango Salsa.
Servings: 4
Ingredients:
1 can coconut milk
1/4 cup cilantro, plus 2 tbsp more for topping
1 tbsp curry powder
1 tsp fresh ginger, minced
2 cloves garlic, minced
1 jalapeño, seeds removed
juice of 1/2 lime
1 mango, peeled and flesh cut from pit
1/2 tsp salt
4-6 medium chicken breasts, boneless and skinless
Equipment:
blender
grill
kitchen thermometer
Cooking instruction summary:
Place all marinade ingredients in a blender and blend until pureed. Place chicken breasts in tupperware container and cover with all but 1/3 cup of the marinade, making sure both sides are covered. Refrigerate for at least 2 hours, up to overnight.Refrigerate remaining 1/3 cup marinade in separate container.When ready to eat, turn on grill to medium-high.Place chicken breasts on grill and cook until internal temperature reads 175 degrees F, about 6-7 minutes on each side depending on the thickness of your chicken. It is always best to use a meat thermometer to ensure your chicken is cooked fully. Top with chopped cilantro and serve with remaining marinade, for dipping.
Step by step:
1. Place all marinade ingredients in a blender and blend until pureed.
2. Place chicken breasts in tupperware container and cover with all but 1/3 cup of the marinade, making sure both sides are covered. Refrigerate for at least 2 hours, up to overnight.Refrigerate remaining 1/3 cup marinade in separate container.When ready to eat, turn on grill to medium-high.
3. Place chicken breasts on grill and cook until internal temperature reads 175 degrees F, about 6-7 minutes on each side depending on the thickness of your chicken. It is always best to use a meat thermometer to ensure your chicken is cooked fully. Top with chopped cilantro and serve with remaining marinade, for dipping.
Nutrition Information:
covered percent of daily need
