Grilled chicken with mango ginger chutney

• 2 lb Boneless skinless chicken breasts
• 1 large Ripe mango peeled pitted and pureed
• 1/3 cup Balsamic vinegar
• 2 tbsp Oil (your preference)
• 3/4 tsp Salt
• 1/2 tsp Pepper
• 2 large Ripe mangos peeled pitted and chopped
• 1/2 cup Onion small dice
• 1/4 cup White wine vinegar
• 1/4 cup Brown sugar
• 1 tbsp Fresh ginger grated
• 1/2 tbsp Lime zest
• 1/4 tsp Allspice

1. Rinse chicken and pat dry
2. Pierce surface of meat with a fork & place in a freezer bag with pureed mango balsamic vinegar oil salt and pepper.
3. Seal and marinate for a min of 2 hours up to 24 hours.
4. Chutney
5. Combine all chutney ingredients
6. In a medium sauce pan stir, bring to a boil, reduce heat and simmer covered for 20 min.
7. Uncover and simmer over low heat to reduce excess liquid, let cool.
8. When ready take chicken from marinade and grill until an internal temp of about 160.
9. Let rest and carry over cooking until serving temp of 165.
10. Serve with the chutney and enjoy.

chicken breasts, mango, balsamic vinegar, oil, salt, pepper, onion, white wine vinegar, brown sugar, ginger, zest, allspice

Taken from cookpad.com/us/recipes/333160-grilled-chicken-with-mango-ginger-chutney (may not work)