Mango Cilantro Chicken

I found this recipe in a magazine and even though the original recipe was made with truvia sweetener, I decided to use real sugar instead. Randal actually does use truvia and likes but I prefer to use real sugar, especially for cooking.

When I first made the marinade, both Randal and I thought we would not enjoy it very much.  But after marinating all day and brushing on the sauce as it was being grilled, it turned out so good.  We loved the heated, reduced sauce - it was especially good when mixed into the rice.

2 lbs chicken (we used boneless skinless chicken breasts and thighs, and we both agreed the thighs were better)

2 mangoes, peeled, pitted and roughly chopped

1 bunch fresh cilantro (stems included)

1/2 cup sugar

1 tbsp hot sauce

2 tbsp red wine vinegar

1 cup coconut milk

1/2 red onion, diced

2 tbsp minced ginger

4 cloves garlic, minced

1 lime, juice and zest

2 tbsp olive oil

1/2 cup water

2 tsp salt

1 tsp black pepper

Put the mangoes, cilantro, sugar, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth. Add salt and pepper to taste. Divide it in half.

Place the chicken and half the mango mixture in a plastic bag and refrigeratefor 6 to 8 hours to marinate.

When ready to grill the chicken, put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, about 20 minutes.

Season chicken with salt and pepper, and baste with marinade while grilling chicken.  Stop basting chicken when there is about 10 minutes of cooking time left.

We served the chicken with rice that I cooked using the rest of the leftover coconut milk.

Linked to: All The Small Stuff, 33 Shades of Green, Nap Time Creations, Mandy's Recipe Box, Chef in Training, Bru crew Life, It's A Blog Party, Eat At Home