Chicken with Mango Barbecue Sauce

(serves 4)

Chicken with Mango Barbecue Sauce

4 large boneless and skinless chicken breasts (or any cut you prefer)

1 cup Mango Barbecue Sauce (recipe below)

1 cup jasmine rice, uncooked
1 cup Coconut Curry Sauce (recipe below)

chopped parsley, scallions or cilantro to garnish


Make Mango Barbecue Sauce and Coconut Curry Sauce.


Rinse rice well. Place in large heavy pot with 2 cups cold water. Bring to boil. Cover, turn heat down to low and cook for 15 minutes. (Some brands may say 20 minutes.) Remove from heat. With a fork, stir in ½ cup Coconut Curry Sauce. Cover and set aside on back of stove until ready to serve. It will stay hot for about 15 minutes.


Coat chicken generously with some of the Mango Barbecue Sauce. Grill, broil or sauté chicken breasts about 5 minutes on first side and 4 to 5 on the second side or until done and nicely browned.


Place a spoonful of rice on plate and a piece of chicken next to it. Spoon some additional mango barbecue sauce over the chicken and a bit of extra coconut curry sauce over the rice. Sprinkle over herbs or scallions. Serve with homemade mango or other fruit chutney, if desired.

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Mango Barbecue Sauce (makes 1 cup or so)

Adapted from's Mango Barbecued Swordfish recipe


½ cup My Barbecue Sauce (recipe below)

½ cup coconut milk
½ cup mango chutney
1 mango, peeled and diced

Combine all ingredients in food processor and purée until smooth. 


My Barbecue Sauce (makes 2 cups) 
Adapted from James Beard's Barbecue Sauce

2 tbls. olive oil
1 enormous onion or 2 cups onion, chopped
½ tsp. Kosher salt
2 garlic cloves, pressed
2 tablespoons supermarket chili powder
½ tsp. cayenne
1 cup ketchup
½ cup brown sugar
½ tsp. Tabasco
2 tbls. fresh lemon juice
2 tsps. dried basil or 2 tbls. fresh basil, chopped


Heat the olive oil in a heavy bottomed medium pot. Add the onions and salt. Stir to mix well over medium high heat. When you hear a sizzle, stir in the garlic, cover and cook on low heat for at least 10 minutes, stirring occasionally. 


When you lift the lid, there should be plenty of steam. If there isn't, raise the heat a bit, cover and continue to cook. The onions should be completely softened before you go any further. With heat on low, add the chili powder and cayenne. Stir over lowest heat for 3 minutes. (Okay, 2 minutes is better than nothing.) 


Stir in remaining ingredients and bring to a simmer. Cook for 5 minutes, covered. Use as is...OR let cool slightly and pour into food processor, fitted with the metal blade. Process until smooth. Cool before freezing.  


I like to put a bit on the chicken before it gets baked, broiled or grilled. Then about 15 minutes before the end of cooking, brush it on liberally. Serve (a lot) on the side too.


Coconut Curry Sauce (makes 2 cups)
1 cup coconut milk*
2 tbls. lime juice, freshly squeezed
1/4 cup peanut butter
½ cup chicken stock, plus more if needed.
2 tbls. red Thai curry paste

In a small saucepan over medium-high heat, combine all ingredients and simmer for 8-10 minutes until somewhat thickened. If sauce is too thick, stir in a bit more stock. This will probably be necessary when heating up leftover sauce.


*Don’t use light coconut milk. It does nothing for the sauce. If you want to save some calories, use only ½ cup of coconut milk and 1 cup of stock. The sauce will be thinner, but you’ll have enough richness. You can freeze the leftover coconut milk. 

Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.