Grilled Chicken with Mango Chutney Dressing
The easiest, most delicious dressing you'll want to put on everything!
Ingredients
- 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
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