Grilled Chicken With Mango Habanero Glaze

"This recipe was created for the Ready Set Cook #8 contest. It's best to make this delicious sweet and spicy glaze ahead of time, and keep it refrigerated until needed. It will make about 1/2 cup. Because it's very hot and spicy, it doesn't take much to glaze the chicken breast. If you have some left over, it can be used like pepper jelly for other uses too. (I doubled the glaze recipe to keep on hand in the fridge.) Habaneros are delicious but extremely spicy. If you want to tone down the heat, use less habanero, or use a milder pepper. Also, use extreme care when mincing the habanero. I use a paper towel wrapped around my fingers, to prevent my fingers from coming in contact with it. If you get it on your fingers, and touch your eye - YOWSA!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by ForeverMama photo by ForeverMama
photo by Tinkerbell photo by Tinkerbell
photo by alligirl photo by alligirl
photo by alligirl photo by alligirl
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. This was OUTSTANDING! I took a page from a couple of other reviewers, and seasoned my chicken breasts with kosher salt, fresh ground black pepper, garlic sea salt, and a sprinkling of jerk seasoning. They were then grilled. I took part of the mango sauce and put it through a fine sieve, and DH brushed the glaze over at the end of grilling. We topped with the remaining sauce before eating! I only used 1/2 habanero, which was nice heat to follow the sweet! We enjoyed this with a ginger beer. This was terrific, and I can't wait to make it for my friends! Thanks, PanNan, for sharing. Made for ZWT 5.
  2. This makes a very nice glaze PanNan; fruity, hot & spicy, not too sweet. This is a simply wonderful dish. We enjoyed this very much. I used a whole habanero, personal preference, its too cold here to grill, the bbq is frozen, so I baked the chicken in the oven. The chicken was perfect, moist, tender and juicy with a delicious glaze. Made for Best of 2017.
  3. I wanted to use my grill before summer is over and winter is here, so I decided to make this recipe. It's awesome! Love everything about it and will be making this again. There wasn't one in the family who didn't like it. Tasty Tasty! Thank you Pan Nan for sharing! Made it for CQ4, 2017- Central America.
  4. Very, very good! Spicy, sweet, and fruity combined with a boneless chicken breast to create excitement on the plate. I plan to try this next on salmon. Thanks for sharing your creation with the Quest. I was excited to see a RSC contest recipe among the offerings. It reminded me of good times and good friends.
  5. Made for the Central American Region of CQ4 & the Happy Camper team. I admit to 1 addition plus a cpl of method changes, but I honestly feel I kept the intent of your recipe intact. I added garlic as a personal preference, but the rest was purely due to circumstances. I use mango glazes often for several meat types & even seafood on occasion. It has always been excellent & was again. The wings were tender, not at all dry & so well-flavored. We loved them & I expect they will encore often at our table. Thx for sharing this recipe w/the Quest.


  1. So, I realized as I was making this recipe that one of my roommates had eaten the mango that I bought for it. Since I was already committed to making it, I had to put an interesting spin on it that turned out absolutely delicious. Substitute an avocado and the juice of half a lime for the mango, and add the whole habanero. Don't add the orange juice. It ends up being a spicy, delicious guacamole-esque sauce. Serve it over cilantro-lime rice, and it becomes absolute perfection.



Find More Recipes