Grilled Chicken with Mango Barbeque Sauce
<h2 class="subheader">BBQ Chicken Breasts</h2>
Total Time
30m
Prep Time:10m
Yields:6 Servings
Ingredients
1 pkg.
(14 oz.)
frozen GOYA® Mango Fruit Pulp, thawed
1 cup
<p><span> barbeque sauce</span></p>
2 tbsp.
<p><span>+ 1 tsp. chili powder, divided</span></p>
2 tsp.
¾ tsp.
<p><span>ground cumin, divided</span></p>
3
<p><span>boneless, skinless chicken breast halves, thinly sliced into 6 cutlets</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>Transfer chicken to platter. Using clean brush and reserved barbeque sauce, brush chicken with sauce. Serve with remaining sauce.</p>
Main Dish
Mexican-Style Pollo Asado al Carbon
Main Dish
Baked Salmon with Olive and Almonds
Main Dish
Cuban-Inspired Mojo Pork Roast
Main Dish
Citrus and Chile-Roasted Chicken
Main Dish
Roasted Turkey Breast with Chorizo
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Summer Outdoor Menu
Get ready for sunny days and backyard celebrations by planning your summer grilling menu in advance.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Grilled Chicken with Mango Barbeque Sauce
Prep Time: 10m
Total time: 30m
Yields: 6 Servings
<h2 class="subheader">BBQ Chicken Breasts</h2>
Ingredients
1 pkg. (14 oz.)
frozen GOYA® Mango Fruit Pulp, thawed
1 cup
<p><span> barbeque sauce</span></p>
2 tbsp.
<p><span>+ 1 tsp. chili powder, divided</span></p>
2 tsp.
¾ tsp.
<p><span>ground cumin, divided</span></p>
3
<p><span>boneless, skinless chicken breast halves, thinly sliced into 6 cutlets</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>Transfer chicken to platter. Using clean brush and reserved barbeque sauce, brush chicken with sauce. Serve with remaining sauce.</p>
Reviews
Submit your review | |