Macadamia-Mango Chicken

I had this at a poolside BBQ and thought it was delicious. Chill time is 8 hours.

• Ready In: 1 hr 12 mins
• Serves: 6

Ingredients

• 1⁄2 cup soy sauce
• 2  cloves garlic, minced
• 1  tablespoon brown sugar
• 1  tablespoon olive oil
• 1  teaspoon  grated fresh ginger
• 6  boneless skinless chicken breast halves
• 3  tablespoons  macadamia nuts, chopped

• Mustard Sauce

• 1⁄2 cup Dijon mustard
• 2  tablespoons brown sugar
• 2  tablespoons  pineapple juice
• 1⁄4 teaspoon cayenne pepper

• Mango Salsa

• 1 (26 ounce) jar  refrigerated mangoes, slices diced (may use 1 lb. fresh mango, peeled and sliced)
• 1  medium red bell pepper, diced
• 1  jalapeno pepper, seeded and diced
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons  chopped of fresh mint
• 1  small red onion, chopped
• 2  tablespoons honey
• 1  tablespoon fresh lime juice
• 1⁄4 teaspoon cayenne pepper
•  salt

Directions

1. To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
2. Chill for 8 hours.
3. To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
4. Chill for at least 2 hours.
5. To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
6. Add in the chicken; seal and shake gently to coat.
7. Chill for 1 hour, turning once.
8. Take chicken out of marinade and throw away the marinade.
9. Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
10. Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
11. Serve with Mango Salsa.