Apricot Mango Barbecued Chicken Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Ingredients
| 1/2 cup reduced-sodium ketchup | ||
| 1/2 cup apricot nectar | ||
| 1/4 cup packed light brown sugar | ||
| Mango chutney | 1/4 Cup (16 tbs) | |
| 2 tablespoons mango vinegar | ||
| Worcestershire sauce | 1 Tablespoon | |
| Cajun seasoning | 1/4 Teaspoon | |
| Pepper sauce | 1/4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Red onions | 1/3 Cup (16 tbs), chopped | |
| 1/3 cup chopped sweet red peppers | ||
| Mango | 1 , finely chopped | |
| 4 boneless, skinless chicken breast halves (about 4 ounces each) | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
In a medium bowl, combine the ketchup, apricot nectar, brown sugar, chutney, vinegar, Worcestershire sauce, Cajun seasoning, and hot-pepper sauce (if using).
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.
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.
Chef
