Chef Tom Fraker

Grilled Chicken with Red Tamarillo Mango Barbecue

Name: Grilled Chicken with Red Tamarillo Mango Barbecue
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 quarts water; 5 tamarillos; 2 tablespoons olive oil; 1 medium organic shallot, peeled and minced; 1 Maui Onion, peeled and diced small; 2 cloves organic garlic, minced and roasted; 2 tablespoons organic ginger, minced; 3 organic mangos, peeled and diced small; 1/2 cup cider vinegar; 6 Organic Valencia Oranges, medium sized and juiced; 1/3 cup light brown sugar; 1 teaspoon ground allspice; Salt and pepper to taste; 4 each chicken breast - boneless &amp; skinless

Rated 5.0 stars by 1 users

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Author:

Chef Tom Fraker

Ingredients

2 quarts water
5 tamarillos
2 tablespoons olive oil
1 medium organic shallot, peeled and minced
1 Maui Onion, peeled and diced small
2 cloves organic garlic, minced and roasted
2 tablespoons organic ginger, minced
3 organic mangos, peeled and diced small
1/2 cup cider vinegar
6 Organic Valencia Oranges, medium sized and juiced
1/3 cup light brown sugar
1 teaspoon ground allspice
Salt and pepper to taste
4 each chicken breast - boneless & skinless

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Directions

In a large sauce pot, boil the water.
Score an 'X' on the tamarillos, on the end opposite the stem and place them in boiling water. When the skin begins to pull away from the meat, remove them from the pot and place them in ice water. Once they are cool enough to handle, carefully peel away the skin and slice.
In a large sauce pan over high heat, heat the oil until hot but not smoking.
Add the onion and shallots and cook, stirring occasionally, until caramelized (should be sweet with a caramel color).
Add the roasted garlic, ginger, mango and tamarillo. Continue to cook over medium-high heat stirring frequently, until tender, about 8 minutes.
Stir in the vinegar, orange juice, brown sugar, allspice and salt and pepper to taste.
Bring to a boil, then reduce heat and simmer until reduced by ½ and slightly thickened.
Adjust seasonings and puree in a blender or food processor, until smooth. Refrigerate until ready to use.

To Prepare the Barbecue:

Brush the chicken with the barbecue sauce and grill over medium high heat until the chicken reaches an internal temperature of 160 degrees F.
Remove from grill and let rest for 5 minutes. The carry over heat will bring the internal temperature to 165 degrees F.
Serve hot with the remaining sauce in a bowl on the table for those that just can't get enough of this delicious barbeque sauce.

Recipe Note

The barbecue sauce is also great with pork, beef and other meats.

Grilled Chicken with Red Tamarillo Mango Barbecue