Ingredients:
- 4 boneless, skinless chicken breasts or chicken thighs
- 1/4 cup mango white balsamic vinegar
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp ground ginger (optional for extra flavor)
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Prepare the Glaze:
- In a small bowl, whisk together mango white balsamic vinegar, honey, soy sauce, olive oil, garlic, ginger (if using), salt, and pepper.
- Marinate the Chicken:
- Place the chicken breasts in a shallow dish or zip-top bag. Pour half of the glaze mixture over the chicken, reserving the other half for basting.
- Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Cook the Chicken:
- Heat a grill pan or skillet over medium heat. Lightly oil the surface.
- Remove chicken from the marinade and cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
- Brush the reserved glaze over the chicken during the last 2 minutes of cooking.
- Serve:
- Drizzle any remaining glaze over the chicken before serving.
- Garnish with fresh cilantro if desired.
Serving Suggestions:
- Serve with steamed jasmine rice, grilled vegetables, or a tropical mango and avocado salad.