Grilled Mango Coconut Chicken Recipe
This Grilled Mango Coconut Chicken is made with creamy coconut milk, tangy mango, and a hint of lime for the perfect summer grilled chicken.
Serving4 Servings
Ingredients
- 2 teaspoons lime juice
- 1 cup coconut milk, I used canned
- ¼ bunch cilantro
- 1 cup diced ripe mango
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 ½ lbs boneless, skinless chicken breasts or thighs
Instructions
- In a food processor or high-powered blender, mix together lime juice, coconut milk, cilantro, mango, salt, and garlic until thoroughly blended. Reserve ½ cup of the mixture. Place it in an airtight container and refrigerate until you’re ready to cook.
- Add the remaining mango mixture to a gallon-size bag or airtight container. Add the chicken, then seal and shake until the chicken is entirely coated. Refrigerate 8 hours or overnight.
- Rub your grill with olive oil so the chicken doesn't stick. Place chicken on your grill grates. Grill chicken over medium-high heat, basting with the reserved mango mixture until cooked all the way through (about 5-6 minutes on each side).
- Serve immediately.
Notes
To freeze place the chicken and marinade in a freezer-safe bag or container, then seal and store for up to 3 months. Thaw it in the refrigerator overnight before grilling.
Nutrition
Calories: 354 kcal · Carbohydrates: 8 g · Protein: 40 g · Fat: 18 g · Saturated Fat: 13 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.03 g · Cholesterol: 102 mg · Sodium: 681 mg · Potassium: 843 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 456 IU · Vitamin C: 17 mg · Calcium: 29 mg · Iron: 3 mg