Macadamia-and-Mango Chicken

Southern Living
If it's too cold to go outside, use a grill skillet to cook the chicken. The Mango Salsa is also delicious served over broiled salmon. Substitute 1 (26-ounce) jar of sliced, refrigerated mangoes if fresh are not available.
6 servings


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1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
6 skinned and boned chicken breast halves
3 tablespoons macadamia nuts, chopped


Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.

Remove chicken from marinade, discarding marinade.

Grill, covered with lid, over medium high heat (350° to 400°) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle with chopped nuts. Serve with Mango Salsa.

Created date

December 2003