2 boneless skinless Smart Chicken breasts
1 tablespoon olive or canola oil, divided
1 large shallot, sliced
2 ripe mangos, peeled and diced large
½ cup brown sugar
1 cup apple cider vinegar
2 chipotle peppers in adobo sauce
Kosher salt and freshly cracked black pepper, as needed
Rub chicken breasts with half of the oil, and season generously with salt and pepper; set aside.
In a saucepan over medium-high heat, bring the remaining oil to temperature. Sweat the shallot and mango for about 15 minutes. Add the sugar, vinegar, and chipotle peppers; lower heat to medium and simmer for 20 minutes. Carefully transfer the mixture to a blender or food processer; blend until smooth. (Use caution when blending hot liquids. Be sure to remove the lid insert, and cover with a kitchen towel while blending so steam can escape.) Adjust seasoning with salt and pepper.
Preheat grill to medium-high. Sear the chicken on the grill for 2 minutes. Rotate the chicken 90 degrees and sear another 2 minutes. Flip the chicken and baste with sauce. Continue flipping and basting as needed, until the chicken reaches an internal temperature of 165°F in its thickest portion. Remove from grill and top with additional barbecue sauce before serving.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska