Apricot Mango Barbecued Chicken
|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|
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.