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>
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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>