Chicken with Mango Barbecue Sauce

By cmschnettler

Ingredients

• 2 Tbs. olive oil
• 1 small onion, diced (about 1 cup)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 3 cloves garlic, coarsely chopped (about 1 Tb.)
• 1 tsp. salt
• Freshly ground black pepper
• tsp. ground allspice
• 1/3 cup red wine vinegar
• 3 Tbs. unsulfured molasses
• 2 Tbs. Worcestershire sauce
• 2 Tbs. fresh lime juice
• cup no-salt-added tomato sauce
• 1 medium ripe mango, peeled, pitted and diced (about 1 cups)2 to 3 jalapeno peppers, seeded and minced
• 8 boneless, skinless chicken breast halves (about 2 pounds), pounded between 2 sheets of waxed paper to -inch thickness
• Cooking spray

Details

Adapted from usaweekend.com

Preparation

Step 1

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes. Add the bell pepper, garlic, salt, black pepper and allspice and cook, stirring, for 2 minutes more. Stir in the vinegar, molasses, Worcestershire, lime juice and tomato sauce, and cook for 1 minute more. Transfer the mixture to a blender and add the mango and jalapeno peppers. Blend until smooth. Put 2 cups of the barbecue sauce in a large, sealable plastic bag with the chicken and marinate for 1 hour in the refrigerator. Reserve remaining sauce for serving.

Prepare the grill or spray a grill pan with cooking spray and heat over medium-high heat. Remove the chicken from the sauce, discarding the sauce in the bag. Grill the chicken until just cooked all the way through, about 4 minutes per side. Serve the chicken with the reserved sauce on the side.