Grilled Chicken with Mango-Riesling Marinade Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 23, 2007
Moist and flavorful. Grilled this on a George Foreman for 10 minutes, basted with the set aside marinade and cooked them for another 3 minutes. Great served with the leftover Riesling wine! Even great tasting as a leftover entree.
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Cooking Level: Intermediate

Living In: Victoria, Texas, USA

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Reviewed: Jul. 25, 2007
Followed recipe exactly. Chicken was moist but we were disappointed in the flavor. Expected more mango flavor or at least a slight sweetness from the mango and it just wasn't there although the mango itself was very sweet. There was a slight bitterness although we used a quality riesling as well. We'll use the leftover marinade as a salad dressing with a veggie/fruit salad, but wouldn't make it again .
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Reviewed: Aug. 10, 2009
very good recipe,even though i dont eat mango everyone loved it .i added a tablespoon of honey n ginger to the marinade to enhance the flavour you know giving it that good old island kick (lol) n it was good!
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Photo by sunflowerBirmingham

Cooking Level: Intermediate

Living In: Ocho Rios, Saint Ann, Jamaica
Reviewed: Jun. 5, 2010
LOVED this! I tried to stay true to the recipe, except for ONE thing... I did not have mangoes, so I substituted PEACHES instead. I figured they were fairly similar in texture & juiciness... Anyway, it was WONDERFUL!!! Everyone raved. Oh! I did add extra garlic cloves, because we are garlic freaks. Was actually looking for something lower in salt for a marinade. Everything else called for either teriyaki sauce or added salt. This was the best one I could find. Will definitely use this one again!
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Photo by Missi K

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Jun. 29, 2011
I don't drink alcohol (or cook with it) so I substituted the Riesling with white grape juice and it turned out fantastic. I will definately make it again.
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Photo by Sarah Stone
Reviewed: Jul. 25, 2011
I would give this 3.5 - it was very moist, and I like the concept, but the chicken really didn't benefit much from the marinade. I think next time, I may just take the marinade and make a reduction to be able to dip the chicken into.
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Photo by Sarah Stone

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA


 
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