Rinse chicken and pat dry

Pierce surface of meat with a fork & place in a freezer bag with pureed mango balsamic vinegar oil salt and pepper. Seal and marinate for a min of 2 hours up to 24 hours.

Chutney

Combine all chutney ingredients

In a medium sauce pan stir, bring to a boil, reduce heat and simmer covered for 20 min.

Uncover and simmer over low heat to reduce excess liquid, let cool.

When ready take chicken from marinade and grill until an internal temp of about 160°. Let rest and carry over cooking until serving temp of 165°. Serve with the chutney and enjoy.