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2 Tbsp olive oil | |
| 1 small uncooked onion(s), diced (about 1 cup) | |
| 1 item(s) (medium) uncooked bell pepper(s), red seeded and diced (about 1 Cup) | |
| 3 clove(s) (medium) garlic clove(s), coarsely chopped | |
| 1 tsp table salt | |
| 1/2 tsp black pepper | |
| 1/2 tsp ground allspice | |
| 1/3 cup(s) red wine vinegar | |
| 3 Tbsp molasses | |
| 2 Tbsp Worcestershire sauce | |
| 2 Tbsp fresh lime juice | |
| 1/4 cup(s) canned tomato sauce | |
| 1 1/2 cup(s) mango(es), peeled pitted and diced | |
| 2 small jalapeño pepper(s), 2-3 seeded and minced |
Instructions
- Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring a few times, until translucent, about 3 mins. Add the bell pepper, garlic, salt, black pepper, and allspice and cook, stirring for 2 more minutes. Stir in the vinegar, molasses, Worcestershire, lime juice and tomato sauce, and cook for 1 minute more. Transfer the mixture to a blender and add the mango and jalpenos. Blend until smooth. Put 2 cups of the BBQ sauce in a large, sealable bag with the chicken and marinade for 1 hour in the fridge. Reserve remaining sauce for serving. Grill chicken and discard sauce in bag. Serve chicken with reserved sauce on side.
