Macadamia-Mango Chicken
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 ⓘ
Instructions
- To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
- Chill for 8 hours.
- To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
- Chill for at least 2 hours.
- To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
- Add in the chicken; seal and shake gently to coat.
- Chill for 1 hour, turning once.
- Take chicken out of marinade and throw away the marinade.
- Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
- Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
- Serve with Mango Salsa.
Nutrition & Diet Analysis (per serving)
904
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).