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Grilled Mango-Habanero Jerk Chicken

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 1 chicken breast half and about 1/4 cup sauce)

You probably have all the ingredients on hand to make this quick spice rub. Water or chicken stock can be substituted for rum in the mango sauce.

Ingredients

  • 1/4 cup golden rum (such as Bacardi)
  • 1 small ripe mango, peeled and chopped
  • 1/2 habanero pepper, seeded and chopped
  • 2 tablespoons white vinegar
  • 2 tablespoons butter
  • 1/2 teaspoon kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 2 teaspoons canola oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Nutrition Information

  • calories 345
  • fat 13.1 g
  • satfat 4.9 g
  • monofat 4.4 g
  • polyfat 1.6 g
  • protein 37 g
  • carbohydrate 15 g
  • fiber 1.8 g
  • cholesterol 124 mg
  • iron 1 mg
  • sodium 490 mg
  • calcium 27 mg
  • sugars 13 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine rum, mango, and habanero in the bowl of a food processor; process until smooth. Pour mango mixture into a small saucepan; bring to a boil. Stir in vinegar, butter, and 1/8 teaspoon salt; reduce heat, and simmer 6 minutes or until reduced to 1 cup.

  2. Combine remaining 3/8 teaspoon salt, garlic powder, and next 5 ingredients (through allspice) in a small bowl. Rub oil evenly over chicken; sprinkle evenly with spice mixture.

  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange chicken on pan; grill 5 minutes on each side or until done. Remove chicken from pan. Let stand 5 minutes. Cut across the grain into thin slices. Serve with mango sauce.