Chicken With Mango Barbeque Sauce (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
1. 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.
2. Put 1 cup of the barbeque sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
3. 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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