Glaze:
2 cups honey
1 cup mango juice
1/2 cup light brown sugar
1/2 lemon, juiced
1 (3 to 4-pound) whole rotisserie chicken
2 mangos, peeled and sliced 1-inch thick
Toothpicks, soaked in water for 10 minutes
1 bunch basil, for garnish
Preheat oven to 450 degrees F.
For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes.
Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken.
Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.
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