Grilled Chicken With Mango Habanero Glaze

Grilled Chicken With Mango Habanero Glaze

Ingredients (Two heat options)

1/2 cup sugar

1/2 mango (ripe, chopped)

1/2 habanero pepper (minced finely)


3-4 tablespoons of Wiltshire chilli farm’s Mango sauce can be used  as a milder option instead of the  habaneros.

1/2 tsp ginger (grated fresh or ground)

1 tsp cider vinegar

2 tsps dark rum (like Meyers)

3/8 orange (used to provide 1 tbsp freshly squeezed juice)

4 boneless, skinless chicken breast halves


       chopped cilantro (to garnish)




Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 – 3 more minutes. Set aside and cool. Refrigerate until ready to use.


Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.


Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.