Chicken With Mango Barbeque Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 292 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 109 milligrams
- Sodium
- 577 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 37 grams
- Sugar
- 12 grams
- Total: 1 hr 42 min
- Prep: 15 min
- Inactive: 1 hr 10 min
- Cook: 17 min
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
- 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 resealable 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.