Saturday, April 9, 2011

Island BBQ Chicken with a Mango-Avocado Relish

This is my favorite way to have BBQ chicken.  By marinating in the Carribean Jerk prior to grilling and BBQing, you are adding just a ridiculous amount of flavor.  There is all kinds of wonderful things inside this marinade, there's pineapple, garlic, roasted red pepper, red pepper flakes and more.  And by tossing on the BBQ sauce at the end of grilling, you are keeping it moist and adding a sweetness to an otherwise spicy base.  The BBQ sauce is really like the icing on the cake here.  And the compliment of the fresh mango and avocado is right on.   Right on perfect.

4 large boneless/ skinless chicken breasts
3/4 cup of a liquid Caribbean Jerk Marinade (I used K.C. Masterpiece)
3/4 cup of BBQ sauce (I used Kraft Original)
2 ripe mango's (peeled, chopped)
1 ripe avocado (peeled, chopped)
1 tsp. of lemon juice

-Place the chicken in a large dish and douse with the marinade, making sure to flip the chicken to coat evenly.  Cover with saran wrap and refrigerate for at least 4-24 hours.  Once chicken is done marinating, preheat grill to medium-high heat.  Grill chicken for about 20-25 minutes, flipping halfway through, and then thickly slather on the BBQ sauce.  Grill for about 5 more minutes or until chicken is done (pink inside is bad!).  The marinade will "blacken" creating a "bark" on the exterior which has immense flavor, do not think that it is burnt.  Meanwhile for the relish, stir together the mango, avocado and lemon juice (lemon juice keeps avocado from browning and pulls the two fruits together).  Serve each chicken breast over a bed of Jasmine rice and garnish with a heaping spoonful of the mango-avocado relish.  Serves 4.  Enjoy!

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