Macadamia-Mango Chicken - cooking recipe

Ingredients

1/2 cup soy sauce
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
6 boneless skinless chicken breast halves
3 tablespoons macadamia nuts, chopped
Mustard Sauce
1/2 cup Dijon mustard
2 tablespoons brown sugar
2 tablespoons pineapple juice
1/4 teaspoon cayenne pepper
Mango Salsa
1 (26 ounce) jar refrigerated mangoes, slices diced (may use 1 lb. fresh mango, peeled and sliced)
1 medium red bell pepper, diced
1 jalapeno pepper, seeded and diced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped of fresh mint
1 small red onion, chopped
2 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon cayenne pepper
salt

Preparation

To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
Chill for 8 hours.
To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
Chill for at least 2 hours.
To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
Add in the chicken; seal and shake gently to coat.
Chill for 1 hour, turning once.
Take chicken out of marinade and throw away the marinade.
Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
Serve with Mango Salsa.