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  • 1465minutes
  • 273calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, E
MineralsFluorine, Manganese, Calcium, Iron, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons minced garlic

  2. 2 tablespoons soy sauce

  3. 2 tablespoons maple syrup

  4. 2 tablespoons rice vinegar

  5. 1 tablespoon salad oil

  6. 1 tablespoon sesame oil

  7. 1 tablespoon minced fresh ginger

  8. 1 teaspoon ground pepper

  9. 6 boneless skinless chicken breast halves

  10. 1 firm ripe mango

  11. 3/4 cup water

  12. 1/2 cup ketchup

  13. 1/3 cup soy sauce

  14. 1/4 cup rice vinegar

  15. 2 tablespoons firmly packed brown sugar

  16. 1 tablespoon tamarind paste or 1 tablespoon lemon juice

  17. 2 teaspoons chili powder

  18. 2 teaspoons minced garlic

  19. 1 teaspoon minced fresh ginger

  20. 1/2 teaspoon cayenne pepper

  21. 1/2 teaspoon regular black pepper

Instructions Jump to Ingredients ↑

  1. In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.

  2. Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.

  3. Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.

  4. For Sauce:.

  5. In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.

  6. Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

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