Grilled Chicken with Spicy Mango Marinade
- 1 cup pineapple mango juice
- ¼ cup low sodium soy sauce
- 3 tbsp. firmly packed brown sugar
- 2 tbsp. chopped fresh parsley
- 1 tbsp. instant minced onion
- ½ tsp crushed red pepper
- 3 tbsp. vegetable oil
- ½ tsp. sesame oil
- 4 skinless and boneless chicken breasts, about 6 oz., each
- ½ tsp. sea salt
- ⅛ tsp. coarsely ground pepper
- 1 pkg (10 oz.) frozen vegetable spring rolls
- ½ cup Asian sweet Chili sauce
In glass baking dish, combine first 8 ingredients; stir to blend. Add chicken and turn over to coat pieces well. Cover and refrigerate at least 4 hours, turning chicken several times.
Preheat George Foreman® Grill to 375ºF (if grill has temperature settings) or Medium High.
Remove chicken from marinade. Season with salt and pepper. Grill chicken for about 8 minutes until chicken registers 180ºF on meat thermometer.
Remove from grill and let stand covered on serving platter for 5 minutes.
Meanwhile, prepare spring rolls according to package directions.
Serve chicken with sweet chili sauce and spring rolls.
Makes 4 servings.
