Ginger Grilled Chicken with Tropical Fruit Chutney

By flour_arrangements

Chestnut Hill Farms/Legend Produce

Ingredients

• 2 -inch piece fresh ginger, peeled
• 4 large garlic cloves
• 1 teaspoon white peppercorns
• 1/2 bunch cilantro
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 3-pound chicken, quartered
• 1 large ripe mango, peeled and diced
• 1 cup diced cantaloupe
• 1 medium pineapple, peeled and diced
• 3 tablespoons sugar
• 1 teaspoon ground cumin
• 1/2 cup sweetened grated coconut
• 1/2 cup roasted peanuts
• 1 tablespoon minced jalapeno peppers

Details

Servings 4
Adapted from bountyfresh.com

Preparation

Step 1

In a food processor, puree ginger, garlic, peppercorns, cilantro, soy sauce and oil.

Place puree in a bowl, add chicken and marinate, covered, in the refrigerator for 1 hour.

In a saucepan, combine mango, cantaloupe, pineapple, sugar, cumin, coconut, peanuts, jalapeno and 1 cup of water.

Bring to a simmer over medium heat and cook until thickened, about 20 minutes.

Preheat grill to hot.

Grill chicken for 30 minutes, or until cooked through. Serve with tropical fruit chutney. Makes 4 servings.