Grilled Chicken with Mango Barbeque Sauce

By carvalhohm

Ingredients

• 1 package (14 oz.) frozen GOYA® Mango Fruit Pulp, thawed
• 1 cup barbeque sauce
• 2 tbsp. + 1 tsp. chili powder, divided
• 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
• ¾ tsp. ground cumin, divided
• 3 boneless, skinless chicken breast halves, thinly sliced into 6 cutlets

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In medium pot over medium-high heat, bring fruit pulp, barbeque sauce, 1 tsp. chili powder, ½ tsp. Adobo and ½ tsp. ground cumin to boil, stirring occasionally. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens and reduces to 2 cups, about 10 minutes. Chill.

Step 2

Using paper towels, pat chicken cutlets dry. In small bowl, mix together remaining 2 tbsp. chili powder, 1½ tsp. Adobo, and ¼ tsp. ground cumin. Sprinkle spice mixture evenly over chicken cutlets.

Step 3

Heat grill to medium-high heat. Pour 1 cup reserved barbeque sauce into small bowl; reserve remaining cup for serving. Place chicken on hot, greased grill grates. Grill, flipping once, until light golden brown on both sides, about 3 minutes. Using pastry brush, brush top of chicken with mango barbeque sauce. Continue to cook, occasionally flipping and brushing with sauce, until chicken is cooked through, about 5 minutes more.

Step 4

Transfer chicken to platter. Using clean brush and reserved barbeque sauce, brush chicken with sauce. Serve with remaining sauce.