This recipe combines the sweetness of mango with the heat of habanero to create a delightful glaze for grilled chicken.
Combine the sugar, mango, ginger, habanero, and cider vinegar in a medium saucepan.
Cut the mango into small pieces to help it cook down faster.
Heat the mixture over medium heat, stirring frequently, until it begins to boil.
Keep stirring to prevent the sugar from burning.
Reduce the heat and simmer for 10 minutes, mashing the mango as it softens.
Use a fork or potato masher to mash the mango.
Add the rum and orange juice to the saucepan, stir, and simmer for another 2 minutes.
Taste the glaze and adjust the sweetness or spice as needed.
Remove the glaze from heat and let it cool. Refrigerate until ready to use.
Cooling the glaze helps it thicken slightly.
Season the chicken breasts with salt to taste.
Pat the chicken dry before seasoning to help the spices stick.
Grill the chicken over medium heat until nearly cooked through.
Oil the grill grates to prevent sticking.
Brush the glaze onto the chicken and continue grilling, turning and basting until fully cooked.
Apply the glaze in thin layers to build up flavor without burning.
Garnish the chicken with chopped cilantro and serve.
Add a wedge of lime on the side for an extra burst of freshness.
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