Homemade Recipes

Ingredients:

1 tablespoon olive oil

1 cup diced red onion

1 red bell pepper, seeded and diced

3 cloves garlic, minced

1 jalapeno, seeded and minced

1 teaspoon ground cumin

1/4 teaspoon ground cloves

Salt and freshly ground black pepper

3 cups diced mango (fresh or frozen)

1/4 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1 tablespoon fresh lime juice

Cooking spray

4 boneless, skinless chicken breast halves (about 4 ounces each)

Method:

Heat the oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until soft. Add the red pepper, garlic, jalapeno, cumin, cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add the mango, ketchup, vinegar, molasses, Worcestershire sauce, and lime juice and bring to a simmer. Simmer for 3 to 5 minutes. Transfer the mixture to a blender and process until smooth. Transfer 1/4 cup of barbecue sauce to a small bowl and set aside (this will be used on the chicken while grilling; the rest will be served at the table).

Coat a stove-top grill pan with cooking spray and preheat to medium-high. Season the chicken with salt and pepper. Place the chicken on the hot pan and grill 3 minutes per side, until almost cooked through. Brush the mango barbecue sauce over both sides of the chicken and cook for 1 to 2 more minutes per side, until the chicken is cooked through. Serve the chicken with the reserved mango barbecue sauce on the side (so you can add more as desired).