Bring out the flavors of summer with this killer grill recipe.
By Kelsey Banfield
mangoes: 2 medium, peeled and cubed (about 1 cup)
garlic cloves: 4
freshly squeezed lemon juice: 1 tablespoon
soy sauce: 1 teaspoon
ketchup: ½ cup
kosher salt: 1 teaspoon
boneless skinless chicken breasts: 4 large
Step 1: In a medium saucepan, combine the mangoes, garlic, lemon juice, soy sauce, ketchup, and salt. Simmer for about 10 minutes, stirring occasionally. Remove from the heat and use an immersion blender to purée the sauce until smooth. Allow the sauce to cool for about 10 minutes before using, or refrigerate overnight.
Step 2: Place the chicken in a shallow baking dish and add half of the sauce. Turn the chicken twice to coat it well. Cover the dish with plastic wrap and refrigerate for a minimum of 2 hours. Then remove it from the refrigerator and light the grill to a medium flame.
Step 3: Place the chicken over the heat and grill it for about 5 minutes per side, until cooked through. Brush both sides with the remaining sauce and cook for another 6 minutes. Remove from the heat, slice, and serve.