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- 4 Tbsp.
hot mango chutney (or ordinary chutney, plus 1⁄2tsp Tabasco)
1 lime
- 4 Tbsp.
natural yogurt
- 2 Tbsp.
chopped fresh coriander
- 1
small green chilli (optional)
- 4
chicken breasts with skin on
- 1
large ripe mango
Oil to brush
Salt and ground black pepper
Fresh coriander sprigs and lime halves to garnish
- Step 1
Mix together the chutney, grated rind and juice of the lime, yogurt, coriander and, if you like it spicy, the deseeded, finely chopped chilli.
- Step 2
Put the chicken breasts skin-side down on the work surface, cover with cling film and lightly beat with a rolling pin. Slice each into three thin pieces and put into the yogurt mixture; stir to coat.
- Step 3
Slice the peeled mango into four thick pieces. Brush lightly with oil and season well. Barbecue or grill for about 2min on each side; the fruit should be lightly charred but still firm. Put to one side.
- Step 4
Barbecue or grill the chicken slices for about 3min on each side until golden. Garnish with coriander and lime halves.
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Prepare ahead
Complete to the end of step 2, then cover and chill for 24hr.
Per Serving:
- Calories: 360
- Total carbs: 22 g
- Sugars: 7 g
- Total fat: 18 g
- Saturated fat: 6 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
