Recipe by LINDA W.
"A taste of the islands! The spices and sweet-tart sauce are a wonderful combination, and just the way to start the summer grilling season. Great with freshly steamed green beans."
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ground anise seed
skinless, boneless chicken breast halves
mango - peeled, seeded and diced
fresh lime juice
1 1/2 tablespoons
This chicken was fantastic and a big hit at a recent dinner party I threw. I left the anise out of the rub and used spiced rum instead of dark rum, but otherwise, left the recipe as is. I served it over basmati rice w/steamed green beans that I then sauteed w/a little olive oil and slivered almonds. I can't say enough great things about this meal. The sauce thickened up really nicely and had a great flavor over the spiced chicken. I will definitely make this again and again. (Oh, I also baked the chicken as I live in a condo and cannot have a grill - it was still delicious). Thanks Linda!
We didn't care for this. I followed the recipe exactly too. The Mango salsa is good. The chicken, not so much. We didn't care for the spice combination. Will not make this one again.
I made this recipe and skewered the chicken for a get together and my guests and they loved it. I rubbed then marinated the chicken longer than the recipe indicated, about 3 hours which brought out the flavor and also added salt for added flavoring. Next time will try to kick up the spices just a tiny bit but not enough to over power the chicken. I'll be making this again very soon! Thanks for sharing Linda.
I left the rub on for about 1 1/2 hours but would still like more spice. Next time I'll double the rub, I think. The sauce was great. I'd like to try it on salmon, pork and maybe even ice cream. Definitely company fare!
This recipe was excellent. I served it at a dinner party, and everyone loved it! I also grilled some red and green peppers and served them on top with the mango salsa, which I thought added some nice colour. Thanks for a great recipe!
Delicious! my boyfriend made it and the whole family loved it!. The mango sauce woud taste great with cheesecake or vanilla ice cream too. If we make it with the chicken again i think we'll add some spice to the sauce.
I really really liked this as did my husband. The only things I did differently was: Didn't add the anise seed (didn't have) and used fresh ginger instead of ground. I put the dry rub on first then patted in some fresh ginger and let marinade. I cooked this on the Foreman Grill for 6 minutes and perfection. The sauce was really good too, I added a little bit more honey than called for.......Very easy and yummy!! Thanks for a great recipe, I will make this again.
This was ok. The seasoning combo wasn't quite right. I would make it again but I will play with the seasoning next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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