Chicken With Mango Barbeque Sauce
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| Chicken with Mango Barbecue Sauce |
Fixings
2
tablespoons olive oil
1 onion,
diced (around 1 container)
1 red
pepper, diced (around 1 container)
3 cloves
garlic, coarsely cleaved
1 teaspoon
salt
Freshly
ground dark pepper
1/2
teaspoon ground allspice
1/3
container red wine vinegar
3
tablespoons molasses
2
tablespoons Worcestershire sauce
2
tablespoons lime juice
1/4
container low-sodium tomato sauce
1 mango,
diced (around 1/2 containers)
2 to 3
jalapenos, minced
2 boneless,
skinless chicken bosoms (around 3/4 pound each)
Bearings
Warm the oil in a medium-sized skillet over medium-high.
Include the onions and cook until translucent, around 2 minutes. Include the
red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more.
Blend in the white or red vinegar for
taste, , Worcestershire sauce, lime juice and tomato sauce and cook for 1
minute more. Move the mix into a drinking binge and incorporate the mango and
jalapeno. Blend until smooth.
Put 1 measure of the grill sauce into a resealable plastic
pack with the chicken and marinate for 60 minutes.
Preheat the grill. Put the chicken on an oven skillet and
dispose of the marinade. Sear the chicken on high for around 12 minutes,
turning once. Give the meat a chance to rest for 10 minutes before cutting.
Spoon around 1/2 measure of grill sauce over the meat cuts and serve.
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