Want to transform the same ol’ same ol’ grilled chicken into something special? Try Grilled Chicken with Mango-Sesame Sauce. It’s quickly becoming a family favorite. I especially like this sauce because it’s simple, it can be made ahead of time (up to 1 week!), and it relies on pantry staples. If you don’t consider mango chutney a pantry staple, you can use apricot preserves. They work just as well.
This sauce also adds great flavor to grilled salmon and grilled vegetables. I use it on 1/4-inch slices of red onion and throw them on the grill with the chicken. Grilling onions transforms them into a sweet, creamy (healthy!) accompaniment for grilled meats.
Want to get the fancy “cross-hatch” marks on your grilled chicken? Try this. Lay the breasts down on the grill, on 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 direction, covered, for a total cooking time of 12 minutes. Remember to let grilled chicken rest off of the grill for 4-5 minutes before serving. This preserves its juicy goodness.
In other yummy news, I just finished a project for No-Cook Summer Meals including three new recipes for Curry Chicken Salad with Papaya, Mediterranean Tuna Salad Sandwiches, and Chilled Cucumber Soup with Fresh Herbs and Strawberries. Check it out!
