Mango-chili chicken

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5 min


4 servings

* PLUS Grilling Time: 12 minutes


  • 1/2 cup mango chutney
  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 4 skinless, boneless chicken breasts


  • Lightly oil grill and heat barbecue to medium. Place chutney in a small bowl. Remove any large chunks of fruit. Finely chop, then return to bowl. Stir in oil, lime juice, chili powder and salt. Set aside 1/4 cup (50 mL) for dipping. Lightly brush chicken with some of remaining chutney mixture.
  • Place chicken on grill. Barbecue with lid closed, turning and brushing often with remaining chutney mixture, 6 minutes. Then continue grilling until chicken is springy when pressed and richly glazed, 6 to 7 more minutes. Serve with saved chutney mixture.

Nutrition (per serving)

  • Calories
  • 286,
  • Protein
  • 30.7 g,
  • Carbohydrates
  • 20.2 g,
  • Fat
  • 2 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 1056 mg.

Don’t be afraid to use condiments when you’re grilling. A bottle of mango chutney gives a wonderfully rich glaze to chicken, especially when pepped up with chili powder and lime juice.