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Chicken with Mango Barbeque Sauce
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 1.5 hours
Source: Ellie Krieger
| 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 - 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.
Great served over rice.
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