YIELD: 12 SERVINGS

4 lbs. boneless, skinless chicken breasts
2 large ripe mangos, peeled, pitted and pureed
⅔ cup balsamic vinegar
4 Tbsps. oil
1½ tsps. salt
1 tsp. ground black pepper

CHUTNEY:

1. Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag, refrigerate and marinate for several hours or overnight.

2. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered and refrigerated.)

3. Remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side, or until cooked through. Serve with mango chutney.

Recipe and photo from National Mango Board.