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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 6 |
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I had this at a poolside BBQ and thought it was delicious. Chill time is 8 hours. 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 |
1/2 cup dijon mustard |
2 tablespoons brown sugar |
2 tablespoons pineapple juice |
1/4 teaspoon cayenne pepper |
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 fresh mint |
1 small red onion, chopped |
2 tablespoons honey |
1 tablespoon fresh lime juice |
1/4 teaspoon cayenne pepper |
salt |
Directions:
1. To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
2. Chill for 8 hours.
3. To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
4. Chill for at least 2 hours.
5. To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
6. Add in the chicken; seal and shake gently to coat.
7. Chill for 1 hour, turning once.
8. Take chicken out of marinade and throw away the marinade.
9. Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
10. Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
11. Serve with Mango Salsa.
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