Chicken breasts are first marinated in wine vinegar and thyme, then baked in a sweet and tangy mango sauce.

Tangy Mango Chicken

4 bone-in chicken breast halves
3/4 cup wine vinegar - divided use
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 clove garlic, minced
2 tablespoons chopped onion
2 mangoes, peeled and coarsely chopped

1. Place chicken in large glass bowl.
2. Mix together 1/2 cup of the vinegar and thyme; pour over chicken. Cover and refrigerate 2 hours, turning occasionally.
3. Remove chicken from marinade and arrange in shallow baking pan; sprinkle with salt.
4. In small saucepan, mix together brown sugar, ginger, garlic, onion and remaining 1/4 cup vinegar. Add chopped mangoes and bring to a boil, stirring, over medium heat; pour over chicken.
5. Place chicken in 325°F (160°C) oven and bake for about 50 minutes or until fork can be inserted in chicken with ease.
6. Remove chicken to warm serving dish and keep warm.
7. Pour liquid from baking pan into sauce pan and heat over medium temperature, stirring, about 4 minutes or until slightly thickened; pour over chicken.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.