Barbecued Chicken Breasts with Mango Chutney
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breasts
skinless, boneless |
|
| 1 | tablespoon |
canola oil
|
|
| ½ | cup |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
ginger
minced |
|
| 1 | cup |
mango chutney
|
* |
| 2 | tablespoons |
lemon juice
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breasts
skinless, boneless |
|
| 15 | ml |
canola oil
|
|
| 118 | ml |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
ginger
minced |
|
| 237 | ml |
mango chutney
|
* |
| 3E+1 | ml |
lemon juice
|
|
| 118 | ml |
water
|
|
Directions
Heat the oil in a saucepan over medium-high heat.
Add the onion and garlic and sauté for 4 minutes.
Add the ginger and sauté for 3 minutes.
Add the chutney and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the lemon juice.
Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an indoor oven broiler.
Grill or broil the chicken on each side until it is opaque, about 12 minutes total, basting constantly with mango barbecue sauce.
