Caribbean Honey-Spiced Chicken with Mango
- 1/4 cup Honey
- 1/4 cup Fresh lemon juice
- 1 tsp Freshly grated lemon peel
- 1 Ripe mango, peeled and diced
- 1 small Onion, peeled and quartered
- 2 Fresh jalapeno peppers, halved and seeded
- 2 tsp Paprika
- 2 tsp Vegetable oil
- 1-1/2 tsp Garlic salt
- 1/2 tsp Ground cinnamon
- 1/2 tsp Freshly ground black pepper
- 1/2 tsp Ground allspice
- 4 Boneless, skinless chicken breast halves
- 1 tbsp Vegetable oil
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In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.