Mango Spiced Chicken

Quick look

  • prep 15 min    cook 25 min
  • serves 2


  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 small mango, peeled and diced
  • 1 tablespoon canola oil
  • 1 small onion, peeled and quartered
  • 1 jalapeño pepper, seeded and halved
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)

    How to make it  40 minutes

  • 1

    In a small bowl, whisk the honey, lemon juice and peel until blended. Set aside 1/4 cup.

    [step-item number="2" image_url="" title="" ] In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate.

  • 3

    In a blender or food processor, combine the oil, onion, jalapeño, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeño are finely chopped.

  • 4

    Place the chicken in an 8-in. square baking dish coated with nonstick cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture.

  • 5

    Bake, uncovered, at 375°F for 25-30 minutes or until juices run clear. Serve with mango mixture.

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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