Celebrate mango season with this flavorful recipe that’s perfect for any BBQ with family and friends.
4 Boneless/skinless chicken breasts
½ C Mango nectar
2 C Fresh mango, sliced (ripe)
½ C Fresh mango, chopped (ripe)
3 TBSP Fresh lime juice
1 Red bell pepper, roasted, peeled & finely diced
½ C Cilantro, loosely packed
¹/3 C White wine vinegar
4 TBSP Arizona Chipotle Rub
1 TBSP Vegetable oil
One at a time, place chicken breasts into a large re-sealable baggy and pound with kitchen meat hammer until about a third of original thickness. Season chicken breasts with Arizona Chipotle Rub. Set aside. To a food processor, add sliced mango, mango nectar, lime juice, vinegar, cilantro, vegetable oil and 2 tablespoons Arizona Chipotle Rub. Process until smooth. Pour mixture into bowl. Add diced bell pepper and chopped mango. Mix well. Divide sauce. Grill chicken, brushing with mango sauce while grilling. Reapply often. Warm other half in small sauce pan.
Spoon 2 to 3 tablespoons warm mango sauce onto each plate. Place grilled chicken on sauce. Top with candied pecans (see back) and garnish with sprig of cilantro. Serve.
¹/2 C Pecans, chopped
1¹/2 TBSP Golden brown sugar
1 TBSP Butter
In medium frying pan, melt butter over medium heat. Stirring frequently, add pecans and sauté for 2 or 3 minutes until lightly browned. Add brown sugar and stir continuously over medium high heat until lightly caramelized. Remove from heat and let cool.
*Cook times are approximate.