12 Reviews of Grilled Chicken With Mango Habanero Glaze

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.

From: NcMysteryShopper

On May 27, 2006

Wowser! We LOVED this chicken! Our mango glaze was not too sweet at all, although I did purchase a dud mango - it was ripe on the outside and hard on the inside. So, I put the mango in the food processor and followed the direction from there (using it pureed instead of mashed). I loved the initial sweetness followed by the flicker of heat from the pepper. I served this with white rice and some salted watermelon on the side. I did as Mama's Kitchen suggested and salted, peppered, and garlic powdered the chicken before grilling. I also did not use the glaze chilled, I let it come to room temp for about an hour, slightly heated it and topped the chicken with it. PanNan - this was excellent - I wish i had tried it during RSC. Great Recipe! You TX girls really know your cookin'!!!

From: * Pamela *

On Mar 3, 2006

Yum! Yum! Yum! This was amazing! I even sent DH out into the freezing cold to grill this but it was worth it. I chose to sub habenaro pepper for a plain yellow pepper because I am a wimp and I also wanted the kids to be able to have some as well. Everything else I followed as directed. Even DH who doesn't care for mango/citris flavours enjoyed his. I hope to see this recipe in the finals, it wure deserves it, GOOD LUCK!

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.

From: mama's kitchen

On Mar 2, 2006

Nice sweet glaze but the chicken was pretty much flavorless- I think adding seasoning other than just salt would help- perhaps some garlic or onion to the glaze too as it was yummy and sweet but needed some balance and a hit of flavor. 1/2 habenero was a good zip- next time I will use the whole thing I think- just to give it an extra bite! We can handle the heat! Those that cant - dont try this at home! lol We really liked this glaze - great creation! I will make again but will add some flavor to that chicken. GL!

From: Baby Kato

On Feb 26, 2006

This makes a very nice glaze, fruity, hot & spicy, not too sweet. We enjoyed this very much. I used a whole habanero and roasted my chicken, it's too cold here to grill, at the moment. The extra sauce I served overtop of rice and peas, it was delicious. I'll be making this again. Thanks for sharing.

From: Dior.Junkie

On May 28, 2008

This is an awesome recipe and I paired it with the "Dreaming of the Islands Rice" also available on this website. It was delicious. I left out the rum because I didn't want to have to leave to get it. and It still tasted awesome. I also didn't have any habaneros so I used a jalapeno and it tasted good. My toddlers even ate it with the Jalapeno's in it. But they are ok with spicy food as nothing can ever be too spicy in this house.. It's a great recipe and very adaptable to any tastes. I also used more Orange juice than was listed. I used 2 tangerines.. Oh it's phenomenal... I also sprinkled with french grey sea salt as a garnish! Awesome!!!

From: Dorine Houston

On Feb 22, 2006

I found the amount of sugar excessive; the dish was much too sweet.

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.

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.