- 2 tablespoons olive oil
- 1 cup diced white onion
- 1 cup diced red pepper
- 3 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground allspice
- ½ cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lime juice
- ¼ cup low-sodium tomato sauce
- 1 pureed mango
- 1 to 2 pureed jalapenos
- 2 to 3 boneless, skinless chicken breasts (about 3/4 pound each)
Heat the oil in a medium-sized skillet over medium-high heat. Add the onions and cook about 2 minutes or until onions begin to turn clear. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Slowly stir in the vinegar, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Add pureed mango and jalapeno mixture and stir until even, then remove from heat.
Use ½ of the finished sauce into a plastic bag or marinating bowl with the chicken and marinate for 1 to 2 hours.
Set the barbeque to medium heat. Grill chicken for 8 to 12 minutes per side, or until meat is fully cooked. Grill times vary, be sure chicken is cooked completely. Let the meat rest for 5 minutes. Slice meat against the grain/fibers every ½ inch. Spoon about ½ cup of barbeque sauce over the chicken slices and serve.