Grilled Chicken with Spicy Mango Glaze Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by SB
Reviewed: Jun. 26, 2012
I made this a while ago and it was very good, I thought it would be too sweet but, it came out to be the perfect balance of sweet and spicy. I used some of the garlic chile paste that I had leftover. Served with the white mexican rice recipe from gema, on this site. Thanks for sharing Ken!
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Photo by SB
Living In: Minneapolis, Minnesota, USA
Reviewed: May 22, 2013
This was excellent. It's spicy but not too spicy. I didn't have ancho chile, so used NM chile powder. I had whole chicken breasts, and after marinating in the rub for an hour, I wrapped them in aluminum foil and let them cook on the grill for about 30 minutes on low. Took them out of the foil and basted with the glaze. I didn't have mango puree, so I used orange-mango juice along with a wee bit of fresh mango. This is a keeper!
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Photo by WeSkiVa

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2014
This recipe is fantastic!!! But no need for another pan to clean, and flavor to go to waste...I grilled it the entire time of cook over charcoal. I wouldn't recommend gas as the direct flame could make the chili powder/rub burn potentially. Put on the glaze at the very end, then add more once off the grill. Delicious!!
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Cooking Level: Expert

Living In: Delphi, Indiana, USA

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