Ingredients
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2 tablespoons minced garlic
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2 tablespoons soy sauce
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2 tablespoons maple syrup
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2 tablespoons rice vinegar
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1 tablespoon salad oil
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1 tablespoon sesame oil
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1 tablespoon minced fresh ginger
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6 boneless skinless chicken breast halves
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1 firm ripe mango
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3/4 cup water
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1/2 cup ketchup
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1/3 cup soy sauce
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1/4 cup rice vinegar
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2 tablespoons firmly packed brown sugar
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1 tablespoon tamarind paste or 1 tablespoon lemon juice
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2 teaspoons chili powder
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2 teaspoons minced garlic
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1 teaspoon minced fresh ginger
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1 teaspoon ground pepper
Instructions
- 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.
- 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.
- Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
- For Sauce:
- 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.
- 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).