grilled chicken with mango chutney dressing is a unique, delicious and easy summer meal!

I’ve been making this grilled chicken with mango chutney dressing for over a dozen years – it was time for a refresh!

are you a winter cook or a summer one?

I don’t know about you but I am definitely a winter cook. I know that summer is all “summertime and the livin’ is easy” and I am HERE for the warm weather. But I find that coordinating the components of a summer meal is just more challenging. Maybe it’s the multitude of sides and salads that gets me but give me a casserole, pasta bake or big pot of soup and consider me done.

this mango chutney dressing is a quick, easy and delicious multi-tasker!

Which is why I silently applauded this recipe for mango chutney chicken and vegetables when I came across it more than 10 years ago. To start, it just looked like it would be delicious. I LOVE mango chutney, and the combo of the chutney with the more savory flavors of soy sauce, sesame oil and Dijon mustard looked like it would be a winner.

Even better? It’s whipped up in about a minute in the food processor, making this one of the fastest dressings I’ve ever made! And finally, it serves as both marinade for the chicken AND vegetables, as well as the dressing served alongside.

what’s in this dressing?

I’ve made this dressing exactly according to the recipe every time, but I would imagine you could tweak the ingredients as you like. They are:

vegetable oil
mango chutney
rice vinegar
garlic
sesame oil
dijon mustard
crushed red pepper

how do you make it?

This dressing couldn’t be easier – place all of the ingredients in your food processor or blender and press the button! Season to taste and keep in the fridge for up to a week!

Brush boneless chicken breasts and your choice of vegetables with about half the dressing, grill and pass with the remaining dressing on the side. So. Darn. Good!

this dressing goes with EVERYTHING!

As I mentioned, I pretty much make this recipe as it was originally written – but you don’t have to! Any chicken parts will work (I’m a fan of chicken thighs myself), and I bet this would be delicious over salmon or shrimp. And incorporate whatever vegetables you have on-hand or that your gang loves!

This “winter cook” is a fan, and this is one of our family’s favorite chicken recipes – let me know if you make it and if you’re one too!

Grilled Chicken with Mango Chutney Dressing

sherisilver

The easiest, most delicious dressing you'll want to put on everything!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Calories 460 kcal

Equipment

• Small food processor
• measuring cup
• pastry brush
• Sheet pan

Ingredients

  

1x2x3x

• 6 tablespoons vegetable or olive oil
• 1/2 cup mango chutney
• 3 tablespoons rice vinegar
• 2 garlic cloves, peeled
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoons Dijon mustard
• 1/2 teaspoon dried crushed red pepper, or to taste
• salt and freshly ground black pepper
• 1 large red onion, cut into thick rounds
• 2 baby bok choy, halved lengthwise
• 2 large orange bell peppers, each cut lengthwise into 8 strips
• 3 boneless skinless chicken breasts

Instructions

 

• Combine the first 8 ingredients in a blender or food processor, and  blend until smooth. Season to taste with salt and pepper (can be made 1 week ahead. Cover and chill).
• Place half the dressing in a bowl and set aside for serving.
• Line a sheet pan with foil.  Arrange the chicken and vegetables on the sheet in a single layer. Brush both sides with the remaining dressing, and season with salt and pepper (can be prepared 2 hours ahead; let stand at room temperature).
• Pre-heat your grill to medium-high. Grill the vegetables till just tender, turning occasionally. Place on a serving platter as they are finished.
• Grill the chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Transfer to the platter along with the vegetables. Serve, passing the reserved dressing separately.

Notes

This recipe is a mildly adapted version of one that originally appeared in Bon Appetit.

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 37gProtein: 20gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 54mgSodium: 315mgPotassium: 539mgFiber: 3gSugar: 25gVitamin A: 4478IUVitamin C: 109mgCalcium: 92mgIron: 2mg

Keywords chicken, grilling, mango chutney, vegetables

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