3 Tbsp The Olive Press Mission Extra Virgin Olive Oil
1/2 cup The Olive Press Mango Balsamic
4 boneless chicken breasts
1/2 cup of mango nectar
1 1/2 tablespoons chopped fresh thyme (or a few thyme sprigs)
Kosher salt and ground black pepper
1 large mango, peeled and chopped
Combine chicken in a large plastic bag with mango nectar, balsamic, olive oil and thyme with salt and pepper to taste. Make sure chicken is thoroughly coated with marinade and place the bag in the refrigerator for at least one hour (or to taste).
Preheat the grill to medium-high heat.
Remove the chicken and grill, about 5 minutes each side or until cooked through.
Serve the chicken topped with chopped mango and thyme sprigs for garnish.