I got this recipe from the peel off top of my Astro yogourt container, tried it and love it! So I thought I’d pass it along. Normally I just whip the peel-offs into the garbage but I guess I was a bit slower this morning and actually noticed the recipe.
The marinade can be used with Chicken, Seafood, or Pork Tenderloin.
1 cup plain yogourt (whichever percentage you like – I used the Balkan Style which is 6%)
1/2 cup peeled and diced mango
1/3 cup mango juice
2 tbsp fresh mint leaves
1 tsp mustard powder (I used mustard because I didn’t have the powder)
1/2 tsp salt
1/4 tsp pepper
1 tsp honey
Throw all the ingredients in a blender and blend until smooth! Pour over the meat or seafood and let marinade for up to 2 hours. Then bake or grill.
Last night I went to grill the chicken on the BBQ and naturally it ran out of gas. So I had to resort to plan B. I decided instead to saute the chicken in a mixture of butter and olive oil as follows:
Heat a tablespoon of butter in a hot pan (medium-high heat) and cook the butter until it is a rich nut colour. Add some olive oil (I didn’t measure, I just drizzled some in) and then add the chicken and some of the marinade. I cooked it for about 5 minutes on one side, turned it over and added the rest of the marinade and cooked it another 5 minutes. After 10 minutes or so, it was still in need of cooking and fortunately the BBQ was gassed up again so I grilled them for about another 5 minutes. Just check to see if they’re cooked through but don’t dry them out.
I served mine with grilled zucchini fresh from my garden! YUM!! I hope you enjoy it!
(If you have extra marinade you can store it in an air-tight container.)