Quick & easy weekday grilling
It’s time to get outside and grill!
There is never a wrong time to get grilling! Get outside, grab your barbecue tongs, and spend some quality time with your family… and your grill. Ashley at Plate & Pen has a recipe for Mango Chutney Chicken that will ensure your grilled chicken will never be boring again — all you need is fresh vegetables!
Ashley’s Mango Chutney Chicken recipes features our Aurora Bites Mini Sweet Peppers and Mini Cucumbers. Aurora Bites are rich in Vitamin C, A, and E, plus other powerful antioxidants. They have almost 3 times the amount of Vitamin C than an orange! Vitamin C is important to help support a healthy immune system. Mini Cucumbers are high in fiber and water content — not to mention, they’re light on calories (BONUS!).
You can always count on Pure Flavor’s® vibrantly colored produce for fresh taste and to maintain a healthy lifestyle. All of their vegetables are greenhouse grown in a controlled environment with sustainable practices, which means greenhouse-grown vegetables are always in season! They grow 365 days a year to ensure that you can enjoy the same products with consistent flavor in any season.
The first step in this recipe is to make sure that your chicken has marinated for at least two hours. Ashley’s combination of flavors for the marinade includes lemon, basil vinaigrette, Dijon mustard, and red pepper flakes will delight your tastebuds. She recommends a plastic bag for this process, but a reusable container with a lid will do just fine. The most important thing for this process is making sure that the chicken breasts are coated and soaking up those delicious flavors.
While the chicken is marinating, you can chop up the ingredients for the mango chutney. The recipe calls for grilled Aurora Bites Mini Sweet Peppers, which you will want to grill just before you put the chicken on. To prepare for this, chop the peppers in half and remove the stems & seeds. Coat them in olive oil and put them in a cooking grate or grill safe pan. You can use a disposable foil pan if you’d like an easier cleanup.
With your chicken marinating for the last two hours, you are now ready to fire up that grill! When the grill is hot & ready, place the peppers over indirect heat, these will take approximately 25 minutes — you’ll want to make sure that they are properly charred.
With 10 minutes left of the pepper’s cooking time, add the chicken breasts to the grill on direct heat; flip the chicken after about five minutes to cook the other side. (This recipe was cooked on a charcoal grill. For gas grills, you may need to cook the chicken a little longer than five minutes per side.) This is where a good meat thermometer comes in handy. Check the internal temperature to make sure it’s 165°F and you’re good to go!
When all your delicious food is off the grill, chop the peppers up into bite-sized pieces and add it to the chutney ingredients. Gently toss the ingredients together so that all the flavors can mingle. To serve the chicken, spoon the chutney over top of each of the chicken breasts.