mango curry grilled chicken

Mango curry grilled chicken might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 394 calories, 27g of protein, and 27g of fat each. For $2.11 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Greens And Chocolate requires salt, skinless boneless chicken breasts, garlic, and fresh ginger. It is a rather cheap recipe for fans of Indian food. 95 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, you might also like recipes such as Mango Habanero Chicken Wings with Curry Yogurt Mango Dip, Grilled Mango Chicken with Strawberry Mango Salsa, and Grilled Mango Chicken with Strawberry Mango Salsa.

Servings: 4

 

Ingredients:

1 can coconut milk

1/4 cup cilantro, plus 2 tbsp more for topping

1 tbsp curry powder

1 tsp fresh ginger, minced

2 cloves garlic, minced

1 jalapeño, seeds removed

juice of 1/2 lime

1 mango, peeled and flesh cut from pit

1/2 tsp salt

4-6 medium chicken breasts, boneless and skinless

Equipment:

blender

grill

kitchen thermometer

Cooking instruction summary:

Place all marinade ingredients in a blender and blend until pureed. Place chicken breasts in tupperware container and cover with all but 1/3 cup of the marinade, making sure both sides are covered. Refrigerate for at least 2 hours, up to overnight.Refrigerate remaining 1/3 cup marinade in separate container.When ready to eat, turn on grill to medium-high.Place chicken breasts on grill and cook until internal temperature reads 175 degrees F, about 6-7 minutes on each side depending on the thickness of your chicken. It is always best to use a meat thermometer to ensure your chicken is cooked fully. Top with chopped cilantro and serve with remaining marinade, for dipping.

 

Step by step:


1. Place all marinade ingredients in a blender and blend until pureed.

2. Place chicken breasts in tupperware container and cover with all but 1/3 cup of the marinade, making sure both sides are covered. Refrigerate for at least 2 hours, up to overnight.Refrigerate remaining 1/3 cup marinade in separate container.When ready to eat, turn on grill to medium-high.

3. Place chicken breasts on grill and cook until internal temperature reads 175 degrees F, about 6-7 minutes on each side depending on the thickness of your chicken. It is always best to use a meat thermometer to ensure your chicken is cooked fully. Top with chopped cilantro and serve with remaining marinade, for dipping.


Nutrition Information:

Quickview
399k Calories
27g Protein
27g Total Fat
15g Carbs
14% Health Score
Limit These
Calories
399k
20%

Fat
27g
42%

  Saturated Fat
21g
137%

Carbohydrates
15g
5%

  Sugar
10g
12%

Cholesterol
72mg
24%

Sodium
439mg
19%

Get Enough Of These
Protein
27g
54%

Vitamin B3
13mg
65%

Selenium
43µg
62%

Manganese
1mg
53%

Vitamin B6
1mg
50%

Phosphorus
354mg
35%

Vitamin C
29mg
35%

Potassium
818mg
23%

Magnesium
77mg
19%

Vitamin B5
1mg
19%

Copper
0.38mg
19%

Fiber
3g
15%

Iron
2mg
15%

Vitamin A
716IU
14%

Folate
47µg
12%

Zinc
1mg
10%

Vitamin E
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin B1
0.12mg
8%

Vitamin K
7µg
7%

Calcium
39mg
4%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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