Grilled Chicken with Mango Chutney

Instructions

1. Step 1

   Prepare the mango, red onion, ginger, and garlic on a cutting board, then place them in the saucepan.

   Ingredients used: 6.0 gr Garlic, 12.0 gr Ginger, 450.0 gr Mango, 100.0 gr Red Onion

   Cookware: Chef Knife, cutting board, saucepan

2. Step 2

   Add the brown sugar, apple cider vinegar, mustard seed, cumin, chili pepper, and of the salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 ml Apple Cider Vinegar, 60.0 gr Brown Sugar, 1.0 gr Chili Pepper, 1.0 gr Ground Cumin, 2.0 gr Mustard Seeds, 2.0 gr Salt

   Cookware: saucepan

3. Step 3

   Reduce to low heat and simmer, stirring occasionally, until the mango is soft and the chutney is thick and glossy. Remove from the heat and set aside.

   Timer: 20 min (fixed)

   Cookware: saucepan

4. Step 4

   Preheat the grill over medium heat.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Pat the chicken dry in a mixing bowl. Coat it with the vegetable oil and lime juice, then season with the remaining ⅝ tsp (4 gr) salt and the black pepper.

   Ingredients used: 2.0 gr Black Pepper, 680.0 gr Chicken Breast, 30.0 ml Lime Juice, 4.0 gr Salt, 30.0 ml Vegetable Oil

   Cookware: mixing bowl

6. Step 6

   Grill the chicken for 5–7 minutes per side, turning once, until the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

7. Step 7

   Transfer the chicken to a clean board and let it rest before serving with the mango chutney.

   Timer: 5 min (fixed)

   Cookware: cutting board, tongs