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Nutrition Facts
Serving Size 1 (186g) Recipe makes 4 servings
Calories 255
Calories from Fat 14		(5%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 77mg		3%
Potassium 378mg		10%
Total Carbohydrate 31.0g		10%
	Dietary Fiber 0.8g	3%
	Sugars 29.9g
Protein 27.6g		55%
detailed view... how is this calculated?

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Grilled Chicken With Mango Habanero Glaze

Recipe #161384 | 30 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: PanNan
Mar 24, 2006

This recipe was created for the Ready Set Cook #8 contest. It's best to make this delicious sweet and spicy glaze ahead of time, and keep it refrigerated until needed. It will make about 1/2 cup. Because it's very hot and spicy, it doesn't take much to glaze the chicken breast. If you have some left over, it can be used like pepper jelly for other uses too. (I doubled the glaze recipe to keep on hand in the fridge.) Habaneros are delicious but extremely spicy. If you want to tone down the heat, use less habanero, or use a milder pepper. Also, use extreme care when mincing the habanero. I use a paper towel wrapped around my fingers, to prevent my fingers from coming in contact with it. If you get it on your fingers, and touch your eye - YOWSA!

SERVES 4 (change servings and units)

Ingredients

1/2 cup sugar
1/2 mango, ripe, chopped
1/2 teaspoon ginger (grated fresh or ground)
1/2 habanero pepper, minced finely
1 teaspoon cider vinegar
2 teaspoons dark rum (like Meyers)
1/4-1/2 oranges (used to provide 1 tbsp freshly squeezed juice)
4 boneless skinless chicken breast halves
salt
chopped cilantro (to garnish)

Directions

1
Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use.
2
Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.
3
Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.

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Featured Reviews for This Recipe

From: **Tinkerbell**

On May 30, 2009

I wish I had read the reviews for this recipe in regards to seasoning the chicken before grilling. I was expecting a fiery hot glaze but we didn't taste any heat at all. It was pretty sweet; not too sweet, but didn't have the kick we were looking forward to. I used fresh ginger & Malibu Coconut flavored Rum & the suggested half habanero. We'll make this again but season the chicken more & use the whole pepper. Thanks for a super easy & quick weeknight meal, Nan! Made for ZWT 5 - Ali Baba's Babes.

0 people found this review helpful

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From: UmmBinat

On May 28, 2009

I loved this and DH liked it, however I made ours sweet by using red and yellow bell peppers chopped into small chunks in replacement of habanero peppers. We dont like fiery hot and I didnt have any hot peppers on hand. I used a little less raw cane sugar for the sugar and I used fresh minced ginger and molasses thinned with pineapple juice as a substitute for dark rum as we dont do any alcohol. I did the chicken breasts with salt and freshly ground black pepper in a 375F oven until I saw juices when pricked with a fork. Then right before serving I browned them in my cast iron frying pan and spooned the whole lot of sweet sauce/glaze on top. It was delicious and I could see this being good with shrimps or fish too. I served this with Coconut Rice and a fresh green salad for a good tasty Caribbean meal. I would love to make this again. Made for ZWT5 for Cooks With Dirty Faces.

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From: Donna H

On Aug 7, 2006

Excellent. Excellent. My mango was super ripe so used just a little over 1/4 cup of sugar and was out of habaneros so I subbed 1/2 teaspoon crushed red pepper.

3 people found this review helpful

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From: alligirl

On Jun 3, 2009

This was OUTSTANDING! I took a page from a couple of other reviewers, and seasoned my chicken breasts with kosher salt, fresh ground black pepper, garlic sea salt, and a sprinkling of jerk seasoning. They were then grilled. I took part of the mango sauce and put it through a fine sieve, and DH brushed the glaze over at the end of grilling. We topped with the remaining sauce before eating! I only used 1/2 habanero, which was nice heat to follow the sweet! We enjoyed this with a ginger beer. This was terrific, and I can't wait to make it for my friends! Thanks, PanNan, for sharing. Made for ZWT 5.

1 person found this review helpful

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