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Grilled Chicken Marinated with Mango Vinegar and Tarragon

NapaStyle Wine Club Grilled Chicken Marinated with Mango Vinegar and Tarragon NapaStyle Wine Club Grilled Chicken Marinated with Mango Vinegar and Tarragon
About this Recipe
This sounds like an exotic recipe that might be difficult to prepare, but it is surprisingly easy. Please visit www.napastyle.com for the vanilla-scented syrup recipe.
Serve with
Brainchild
California
Altenkirch Steillage Feinhe...
Rheinghau
Ingredients
Serves: 4
  • 4 boneless, skinless chicken breasts halves
  • 2 large, ripe mangoes, peeled and cut into 1/2-inch dice (about 2 cups)
  • 1/2 cup vanilla-scented sugar syrup
  • pinch of gray salt
  • 1/2 cup champagne vinegar
  • 2 tsp finely chopped fresh tarragon or 1 tsp dried tarragon
  • gray salt and freshly ground black pepper, to taste
Directions
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Prepare grill or preheat broiler to medium-high heat.

In a blender, puree the mangoes, sugar syrup and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl.

Place the chicken in the bowl. Add the tarragon and turn breasts until well covered. Season with salt and pepper.

Oil the grill or broiler rack. Cook away from the flame. Grill on one side for about 5 minutes, or until brown. Turn and baste with the mango vinegar. Continue to cook until done, about 5 minutes more. Pass the vinegar as a table sauce.

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