Grilled Chicken with Mango Barbeque Sauce
BBQ Chicken Breasts
Prep time: 10 min.
Total time: 30 min.
1 package (14 oz.) frozen GOYA® Mango Fruit Pulp, thawed
1 cup barbeque sauce
2 tbsp. + 1 tsp. chili powder, divided
2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
¾ tsp. ground cumin, divided
3 boneless, skinless chicken breast halves, thinly sliced into 6 cutlets
|1.||In medium pot over medium-high heat, bring fruit pulp, barbeque sauce, 1 tsp. chili powder, ½ tsp. Adobo and ½ tsp. ground cumin to boil, stirring occasionally. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens and reduces to 2 cups, about 10 minutes. Chill.|
|2.||Using paper towels, pat chicken cutlets dry. In small bowl, mix together remaining 2 tbsp. chili powder, 1½ tsp. Adobo, and ¼ tsp. ground cumin. Sprinkle spice mixture evenly over chicken cutlets.|
|3.||Heat grill to medium-high heat. Pour 1 cup reserved barbeque sauce into small bowl; reserve remaining cup for serving. Place chicken on hot, greased grill grates. Grill, flipping once, until light golden brown on both sides, about 3 minutes. Using pastry brush, brush top of chicken with mango barbeque sauce. Continue to cook, occasionally flipping and brushing with sauce, until chicken is cooked through, about 5 minutes more.|
|4.||Transfer chicken to platter. Using clean brush and reserved barbeque sauce, brush chicken with sauce. Serve with remaining sauce.|