The mango sauce used as a marinade in this recipe has a definite Thai twist that pairs well with a semi-dry Riesling of Fenn Valley Edelzwicker. The sauce can be prepared up to a day in advance and is perfect for summer since it is fast and easy, and requires no cooking.
4 chicken breast halves
1 fresh, ripe mango cut into chunks
1½ Tbsp Sriracha sauce (more if you want it hotter)
2 Tbsp sugar
1½ Tbsp fish sauce
1 Tbsp ground coriander
1 Tbsp minced garlic
1 Tbsp lime juice
½ tsp ground cayenne pepper
¼ tsp turmeric
¼ tsp coconut extract
Peel the mango. Remove the stone. Dice into large chunks and put into a food processor. Add the Sriracha and the remaining 8 ingredients. Process until smooth. Taste the sauce and add more sugar if the sauce is too sour or additional fish sauce for more salt, or Sriracha sauce for more heat. Divide the sauce in half, reserving half in a covered container in the refrigerator.
Score the chicken breasts with a sharp knife and pour the remaining sauce over the chicken in a bowl or in a ziplock baggie. Marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours.
Grill the chicken, brushing the chicken with the marinade as it cooks.
Just prior to serving, heat the reserved sauce in a microwave oven until hot and serve with the chicken. Serve with a semi-dry fruity wine such as Fenn Valley Riesling, Edelzwicker, or Lakeshore Demi-Sec.
