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.
- 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
- Mustard Sauce
- 3 tablespoons macadamia nuts, chopped
- Mango Salsa
- 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.
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