Grilled Chicken with Mango Barbeque Sauce

by MildlyManicMom on August 20, 2012

Fire up the grill because this one is a keeper!  My love affair with the chicken breast continues with this fabulous barbeque recipe from Ellie Krieger’s book The Food You Crave.  The barbeque sauce is ramped up with jalapenos and allspice then sweetened with molasses and mangoes.  The list of ingredients was a little overwhelming but the sauce goes together quickly and makes enough to use some on your next pork chops.

The original recipe called for 8 boneless, skinless chicken breast halves.  I have taken to cutting the chicken breasts I get in half so the portion size is a little better.  I forgot to follow the directions which said to pound out the chicken breasts to 1/2 inch thick but it turned out great anyway.  Next time I will certainly pound them because a little more surface area for this sauce is a good thing!

I served this with another of Ellie Krieger’s recipes that my family loves – macaroni and cheese with pureed winter squash.  If you don’t mention the squash, they may never know it is in there!  I tweaked the recipe a little this time.  I used 1/2 cup pureed cottage cheese instead of the parmesan cheese and the dish was a little creamier.  We also had bruschetta toasts with fresh tomatoes and basil from the garden.

 Grilled Chicken with Mango Barbeque Sauce

Heat one tablespoon of olive oil in a medium skillet.  Add one diced small onion (about 1 cup) and cook until translucent.  Add 1 medium chopped red bell pepper, 3 coarsely chopped garlic cloves, 1 teaspoon of salt, some freshly ground pepper and 1/2 teaspoon of allspice.  Stir and cook for a few minutes more. Stir in 1/3 cup red wine vinegar, 3 tablespoons molasses, 2 tablespoons of Worcestershire sauce, 2 tablespoons fresh lime juice, and 1/4 cup no-salt tomato sauce.  Cook for one more minute then transfer the mixture to a blender.  Add 2 chopped, ripe mangoes and 2 to 3 seeded and minced jalapenos.  Blend all of this until smooth.

Pound 8 boneless, skinless chicken breast halves – about 2 1/2 pounds of chicken – to 1/2 inch thickness between 2 sheets of waxed paper.  Put the chicken and 2 cups of the sauce in a large sealable plastic bag.  Marinate for 1 hour in the refrigerator.  Reserve the rest of the sauce for serving.

After one hour, remove the chicken from the bag and discard the sauce in the bag.  Grill the chicken until cooked through and serve with the extra sauce.

 

As I said, this is a keeper!  Serve for your upcoming Labor Day Barbeque as a fresh and healthy alternative to bottled barbeque sauce. Enjoy!

~ The Mildly Manic Mom

 

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