SPRING SUMMER AUTUMN WINTER

MACADAMIA-MANGO CHICKEN

Once you try this grilled chicken recipe with chopped macadamia, Mustard Sauce and Mango Salsa, chicken will never be the same. Juicy mango chunks mixed with cilantro, lime juice, and red onions create a Latin-inspired topping that adds a variety of flavors to ordinary chicken breasts. You can add or substitute pineapple in the salsa if preferred.

SERVES: 6

TIME: 1.5 Hours

PREPARATION

  1. Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.
  2. Remove chicken from marinade, discarding marinade.
  3. Grill, covered with lid, over medium-high heat (350 degrees to 400 degrees) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle evenly with nuts. Serve with Mango Salsa.

INGREDIENTS

  • 1/2 cup soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh ginger
  • 6 skinned and boned chicken breast halves
  • Mustard Sauce
  • 3 tablespoons macadamia nuts, chopped
  • Mango Salsa