Nothing is better, or easier, than a quick chicken recipe on a Tuesday night. We picked this out on the weekend and planned ahead Monday night to start it, which is key for this recipe to be “quick” when you are hungry. Make the sauce/ marinade tonight, seal it up with your chicken, and toss in the fridge to cook tomorrow. We paired this with some fresh roasted asparagus (which cooked in the oven while we used the lower broiler for the chicken) and some fresh bread to round off the meal. The sauce has a nice smokey aroma, but the flavor is a great balance of sweet, savory and tangy all at once, plus our idea to marinate it over night lended itself to very tender moist chicken. It wasn’t spicy which is deceiving with all the peppers in there. Cooking it in the broiler on foil meant easy clean up and super fast cooking time. This recipe serves 8, but we froze half the sauce and placed it in the freezer for next time, using 2 large chicken breasts split or butterflied in half again to make (4) 4 ounce chicken breasts.
2 tablespoons olive oil
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1/4 cup low-sodium tomato sauce
1 mango, diced (about 1 1/2 cups)
2 to 3 jalapenos, minced
2 pounds boneless, skinless chicken breasts, pounded to 1/2″thickness
Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
Put 1 cup of the barbecue sauce into a sealable plastic bag with the chicken and marinate over night or for at least 1 hour.
Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbecue sauce over the meat slices and serve.