Grilled Tandoori Chicken & Mango Chutney - WTNZ FOX 43 Knoxville, TN

Grilled Tandoori Chicken & Mango Chutney


Ingredients: Grilled Chicken (serves 4)
1 tsp Cilantro, Fresh, Chopped
1/4 cup Yogurt, Plain, Fat Free, 32 oz
1 tbsp Spice, Curry Powder
1 tsp Spice, Chili Powder
1/4 tsp Spice, Garlic Powder
1 pound Chicken, Breast, Boneless, Skinless, Random, Raw
1 tsp Oil, Olive/Canola Oil 25/75 Blend

Ingredients: Mango Chutney(yields 2.5 cups)
1 cup Mango, Fresh, Peeled, Diced
1 each Onions, Yellow, Fresh, Diced, 1/4"
1-1/2 ounce Oil, Olive
1/4 cup Sugar, Granulated
1/2 ounce Molasses, Dark
1/3 cup Raisins
1/3 tsp Spice, Allspice, Ground
6 ounce Vinegar, White Wine
4 ounce Lemon juice


Tandoori Chicken Directions:
Toss the chicken with all of the ingredients in bowl.
Cover and refrigerate for at least 1 hour before cooking, up to 2 hours.
Preheat grill to 425F degrees and lightly spray grill with olive oil spray.
Remove Chicken from marinade and place on hot grill.
Grill chicken for around 5 minutes on each side or until juices run clear and internal temperature 165F.

Mango Chutney Directions:
Peel and dice mango into small pieces.
In a heavy based sauce pot add the olive heat and add the onions and saute until clear.
Add mango and saute for 4 minutes.
Add remaining ingredients reserving 1/2 of the vinegar and lemon juice.
Simmer uncovered over a low heat for 15-20 minutes, stirring often.
Remove from heat and finish by adding the remaining liquid. Cool and reserve for later use.

Presented by: Chef Mark McKinney, UT Medical Center

Servings: 4 servings

Nutrition info: Healthy

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