Recipe adapted from recipegirl.com
Prep: 10 + Marinating time | Cook: 8 | Serves: 4
Ingredients:
- 4 boneless chicken breasts (pounded lightly to thin out if they are too thick)
- 1 cup mango nectar (see notes)
- 1/3 cup Olive~Me & Co Mango Balsamic Vinegar
- 2 tablespoons Olive~Me & Co Persian Lime EVOO
- 1 ½ tablespoons chopped fresh thyme
- Salt and freshly ground black pepper
- 1 large ripe mango, peeled and chopped
Directions:
- Combine chicken in a large zip lock bag with mango nectar, oil and thyme – along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with the marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.
- Preheat the grill to medium-high heat. Rub the grill with oil. Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through
- Serve grilled chicken topped with chopped mango
