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Apricot Mango Barbecued Chicken

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Ingredients
  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
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
15 Minutes

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