Monday, April 21, 2008

Grilled Spiced Chicken with Citrus Mango Sauce

This weekend I was in the mood to try all new recipes, and being that my best friend's husband lived in Jamaica for a while, I went with a Caribbean theme. There'll be three new recipes this week, but I'm starting with the main course. The recipe called for it to marinate for only 20-30 minutes, but I did it for 3 hours. I liked this, but it was interesting to get used to cinnamon on chicken. Next time, I think I'll leave that out, but everyone else really liked it.

EDIT: I really could have used this video the other day! How to Cut a Mango.


Chicken Rub
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground anise seed
1 dash cayenne pepper
4 skinless, boneless chicken breast halves

Citrus Mango Sauce
1 mango - peeled, seeded and diced
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons water
2 tablespoons dark rum


  1. In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.

  2. In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.

  3. Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.

  4. Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

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