- 2 mangoes, peeled, pitted, and roughly chopped
- 1 bunch fresh cilantro (chopped stems and all)
- 3/4 cup Truvia® natural sweetener spoonable
- 1 tablespoon your favorite hot sauce
- 2 teaspoons red wine vinegar
- 1 cup coconut milk
- 1/2 red onion, diced
- 2 tablespoons ginger, minced
- 4 cloves garlic, peeled and minced
- 1 fresh lime, juice and zest
- 2 tablespoons olive oil
- 4 ounces water
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 pounds skinless chicken breasts
- Non-stick cooking spray
- Put the mangoes, cilantro, Truvia(R) natural sweetener, hot sauce, vinegar, coconut milk, onion, garlic, lime juice and oil in a food processor and puree until smooth, add water if too thick. Adjust salt and pepper to taste. You should have about one quart of marinade-split in half.
- Add the chicken with half the mango mixture to a plastic bag, and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
- Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
- Preheat a grill to medium high heat. Spray with non-stick cooking spray so chicken won't stick to the grill. Season chicken with salt and pepper and place on grill.
- Cook slowly to avoid burning. Turn heat down to medium and cook for about 20 minutes basting the chicken with marinade.
- Discard marinade that was in contact with raw chicken. For the last 10 minutes of cooking only use the stovetop sauce as a marinade.
- Cook chicken until reaching an internal temperature of 165 degrees F.
- Slice the chicken and serve with steamed greens such as spinach. Spoon some of the cooked sauce over the chicken if desired.