Pacific Rim Chicken With Wild West Sauce

A super tangy barbecue sauce that works just as great for chicken as it does ribs. I serve this chicken dish with potato salad or mashed potatoes, a green salad and corn bread.

• Ready In: 24 hrs 25 mins
• Serves: 6

Ingredients

• Chicken with Marinade

• 2  tablespoons  minced garlic
• 2  tablespoons soy sauce
• 2  tablespoons maple syrup
• 2  tablespoons rice vinegar
• 1  tablespoon  salad oil
• 1  tablespoon  sesame oil
• 1  tablespoon  minced fresh ginger
• 1  teaspoon ground pepper
• 6  boneless skinless chicken breast halves

• Wild West Sauce

• 1  firm ripe mango
• 3⁄4 cup water
• 1⁄2 cup ketchup
• 1⁄3 cup soy sauce
• 1⁄4 cup rice vinegar
• 2  tablespoons  firmly packed brown sugar
• 1  tablespoon tamarind paste or 1  tablespoon lemon juice
• 2  teaspoons chili powder
• 2  teaspoons  minced garlic
• 1  teaspoon  minced fresh ginger
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon  regular black pepper

Directions

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).