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Apricot Mango Barbecued Chicken Recipe
|Low sodium ketchup||1⁄2 Cup (8 tbs)|
|Apricot nectar||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|Mango chutney||1⁄4 Cup (4 tbs)|
|Mango vinegar||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Cajun seasoning||1⁄4 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Chopped red onions||1⁄3 Cup (5.33 tbs)|
|Chopped sweet red peppers||1⁄3 Cup (5.33 tbs)|
|Mango||1 , finely chopped|
|Chicken breast halves||16|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3782 Calories from Fat 459
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 11.3 g56.5%
Trans Fat 0.7 g
Cholesterol 1596.1 mg
Sodium 3238.5 mg134.9%
Total Carbohydrates 154 g51.5%
Dietary Fiber 13.4 g53.8%
Sugars 133.9 g
Protein 640 g1280%
Vitamin A 83.7% Vitamin C 299.8%
Calcium 36.8% Iron 120.7%
*Based on a 2000 Calorie diet
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions and red peppers.
Cook, stirring often, for 5 minutes, or until the onions are translucent.
Stir in the mangoes and cook for 5 minutes.
Stir in the ketchup mixture and simmer for 10 minutes, or until slightly reduced.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the chicken with the salt and black pepper.
Cook 4" from the heat for 4 to 5 minutes, or until browned.
Turn the chicken over and brush the cooked surface with some of the sauce.
Cook for 4 to 5 minutes, or until no longer pink in the center when tested with a sharp knife.
Turn over again, brush with more of the barbecue sauce, and cook for 1 minute.