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Cashew Mango Grilled Chicken

This sweet and nutty chicken hits all the right spots for taste, speed and family appeal. On a rainy day, you can bake it, then finish it under the broiler. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 1/4 cup mango chutney, chopped
  • 1/4 cup cashew butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 8 boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large mango, peeled and thinly sliced
  • 1/3 cup lightly salted cashews, chopped
  • Additional mango chutney, optional


  • Mix together first 4 ingredients until blended.
  • Sprinkle chicken with salt and pepper flakes; place on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 170°, 6-8 minutes per side, brushing with chutney mixture during the last 5 minutes. Serve with mango; top with cashews and, if desired, additional chutney.
Nutrition Facts
1 serving: 308 calories, 16g fat (4g saturated fat), 76mg cholesterol, 537mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 starch.

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  • browns19fan
    Aug 15, 2017

    Trisha, you've never yet steered me wrong. We loved-loved-loved this recipe! I made it for the two of us, using two large chicken thighs and halving the remaining ingredients, except that I omitted the red pepper flakes (my preferred brand of chutney is spicy on its own) and added two small containers of diced mango in extra-light syrup, which I drained thoroughly. I was able to find cashew butter online, at approximately half the cost of the only brand carried by my local grocer.