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Victoria Haneveer

Mango Mustard Yogurt Marinade for Chicken

This creamy chicken marinade combines ripe mango, plain yogurt, Dijon mustard, honey and fresh mint. Use it for grilled or baked chicken breasts or thighs.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Course: Marinade
Cuisine: Fusion
Ingredients Method Notes

Ingredients
 

  • 4 boneless skinless chicken breasts, about 1½ pounds (680 g)
  • ½ cup (80 g) peeled and diced ripe mango
  • ¾ cup (180 ml) plain yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons chopped fresh mint leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Put the mango, yogurt, Dijon mustard, honey, mint, salt and black pepper in a blender. Blend until the marinade is smooth.
  2. Put the chicken in a bowl or zip-top bag and pour the marinade over it. Cover the bowl or seal the bag, then refrigerate for 30 minutes to 4 hours.
  3. Remove the chicken from the marinade and let the excess coating drip off. Discard the used marinade.
To Bake
  1. To bake the chicken, preheat the oven to 425°F (220°C). Arrange it in a lightly greased baking dish and bake for 18 to 22 minutes, depending on thickness.
To Grill
  1. To grill the chicken, cook it over medium-high heat for 5 to 7 minutes per side.
  2. The chicken's done when the thickest part reaches 165°F (74°C).
    3. Let it rest for 5 minutes before serving, for juiciness.

Notes

  • Boneless chicken thighs can be used in place of chicken breasts. They might need a few extra minutes to cook.
  • A very ripe mango blends more easily and gives the marinade a stronger mango flavor.
  • Don’t leave a thick layer of marinade on the chicken before grilling because the honey and mango can scorch.