Yield: 4 servings
This Mango-Sesame Sauce has become a family favorite. I especially like it because it relies on pantry staples. In a pinch, I have substituted apricot preserves for the mango chutney and it was equally as delicious. This sauce also works well with grilled vegetables and salmon. Pass any extra sauce at mealtime for dipping.
- 1/4 cup vegetable oil
- 1/4 cup Major Grey’s mango chutney (or apricot preserves)
- 2 tablespoons rice vinegar
- 1 large garlic clove, peeled
- 2 1/4 teaspoons soy sauce
- 1 1/2 teaspoons Asian sesame oil
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried crushed red pepper
- 4 boneless, skinless chicken breasts
- Salt and pepper
- Prepare the grill for medium-high heat.
- For the sauce, add oil, chutney, rice vinegar, garlic, soy sauce, sesame oil, mustard, and crushed red pepper to a blender. Blend on high until combined and smooth. Season to taste with salt and pepper. This can be made ahead and refrigerated for up to 1 week.
- For the chicken, rinse and pat chicken breasts dry with a paper towel. Brush both sides of each breast with the sauce and season with salt and pepper. Let the chicken sit like this for 20-30 minutes, on the counter, before grilling.
- Make sure the grill is hot and well-oiled. Put the chicken on the grill and cook it, covered, for about 6 minutes on each side. Remove it from the grill and let it rest, covered in foil, for 4-5 minutes. Serve with any extra sauce on the side.
Cook’s Note: Want to get the fancy “cross-hatch” marks on your grilled chicken? It’s easy. Lay the breasts down a diagonal, pointing towards 10 o’clock. Cover and cook for 3 minutes. Next, turn the breasts so they are pointing towards 2 o’clock. Cover and cook for 3 minutes. Now, flip the chicken over and do the same 10 o’clock and 2 o’clock routine on the other side, 3 minutes each, covered, for a total cooking time of 12 minutes.
Adapted from Epicurious.com