2-3cupschopped mangoI used 2 cups for this recipe, but you can use more as desired
3/4cupapple cider vinegar
2tablespoonsspicy chili flakes
Salt and pepper to taste
4 8-ouncechicken breasts
FOR THE MARINADE
Whisk all of the ingredients together in a large bowl. Add the chicken breasts and cover with the marinade. Cover and refrigerate for 8 hours, or overnight. If you’re in a hurry, marinade for 1 hour minimum, though you won’t get as much flavor penetration.
FOR THE MANGO-HABANERO BBQ SAUCE
Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 20-30 minutes.
Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.
FOR THE CHICKEN
Heat your grill to medium-high heat and lightly oil the grates.
Remove the chicken from the marinade and discard the marinade. Grill the chicken 5 minutes per side to get a nice sear.
Baste on a few spoonsful of the barbecue sauce and continue to grill until you reach an internal temperature of 165 degrees F when measured with a meat thermometer.
Remove from heat and let rest a couple minutes.
Serve with extra bbq sauce.
Heat Factor: Medium-Hot. You'll get some good heat with the barbecue sauce, but the habanero heat is somewhat tempered by the mango. Include more habanero peppers to up the heat factor.
Mango-Habanero BBQ Chicken Recipe
Amount Per Serving
Calories 682Calories from Fat 297
% Daily Value*
Saturated Fat 4g20%
Vitamin A 4570IU91%
Vitamin C 64.6mg78%
* Percent Daily Values are based on a 2000 calorie diet.