Combine mango, yogurt, cilantro, lemon juice, garlic, oil, chipotle powder, salt, and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
Add the chicken with half of the MaChYo sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Set aside the other half of the MaChYo sauce to use for basting and to serve on the side.
Preheat grill to medium-high heat and brush with oil to prevent sticking.
Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes.
Serve with the reserved MaChYo sauce.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 137.8mg||42 %|
|Sodium 776.2mg||27 %|
|Potassium 682.9mg||18 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.6g|
|Protein 55.7g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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