Pacific Rim Chicken With Wild West Sauce

Prep Time: 25 Minutes

Cook Time: 1440 Minutes

Ready In: 1465 Minutes

Servings: 6

A super tangy barbecue sauce that works just as great for chicken as it does ribs. I serve this chicken dish with potato salad or mashed potatoes, a green salad and corn bread.

Ingredients:

2 tablespoons minced garlic

2 tablespoons soy sauce

2 tablespoons maple syrup

2 tablespoons rice vinegar

1 tablespoon salad oil

1 tablespoon sesame oil

1 tablespoon minced fresh ginger

1 teaspoon ground pepper

6 boneless skinless chicken breast halves

1 firm ripe mango

3/4 cup water

1/2 cup ketchup

1/3 cup soy sauce

1/4 cup rice vinegar

2 tablespoons firmly packed brown sugar

1 tablespoon tamarind paste or 1 tablespoon lemon juice

2 teaspoons chili powder

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

1/2 teaspoon cayenne pepper

1/2 teaspoon regular black pepper

Directions:

1. In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
2. Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
3. Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
4. For Sauce:.
5. In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
6. Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

By RecipeOfHealth.com