April 8th, 2012
Recipe and styling by Paula Bowman
Preheat grill to medium high.
Toss mangoes with red pepper, lime juice, water, 1 teaspoon garlic, chili and salt. Cover and refrigerate until needed.
In a small saucepan, combine marmalade, next four ingredients and remaining 1 teaspoon garlic. Set over medium heat and whisk until marmalade melts. Set aside.
Generously season chicken with salt and pepper; lightly oil cooking grates and place skin side down on hottest part of the grill. Sear for 1 to 2 minutes per side. Move chicken to cooler part of the grill, cover and continue to cook, turning occasionally until skin is golden brown, about 12 to 15 minutes. Brush chicken with glaze and continue to grill until chicken is cooked through and skin has caramelized in spots, about 5 minutes longer. Serve chicken divided evenly among 4 plates mixed greens. Top greens with mango salad and some of it's juice and garnish with mint leaves.
559 calories, 29 g fat, 34 g protein, 42 g carbohydrates, 3 g fibre, 307 mg sodium. Good source of vitamin E, vitamin B2 (riboflavin), magnesium and iron. Excellent source of vitamin A, vitamin C, niacin, vitamin B6, folate, vitamin B12 and zinc.