Monday, September 6, 2010

Chicken with a Mango Barbeque Sauce

I am always looking for new and different chicken recipes to try. We all love chicken but lets face it, eating the same kind using the same recipe over and over can become rather dull. This recipe caught my eye for two reasons. One being, I love mango and two being that I enjoy making sauces from scratch. Its nice being able to make your own sauces and having control over the sodium content and heat level. The use of mangos and jalepenos in this sauce won me over, a perfect blend of heat and spice. I must admit though that I nibbled on a significant amount of the mango as I was chopping it for this sauce.

Chicken with a Mango Barebeque Sauce


2 tablespoons olive oil
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1/4 cup low-sodium tomato sauce
1 mango, diced (about 1 1/2 cups)
2 to 3 jalapenos, minced
2 boneless, skinless chicken breasts (about 3/4 pound each)


Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.

Put 1 cup of the barbeque sauce into a sealable plastic bag with the chicken and marinate for 1 hour.

Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve


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