Macadamia-mango Chicken

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.