Caribbean BBQ Chicken with Citrus and Mango Sauce

    1 hour 35 minutes

    A taste of the Caribbean! The spices and sweet and sour sauce are a wonderful combination, and perfect for a BBQ. Great with freshly steamed green beans.

    39 people made this

    Serves: 4 

    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground aniseed
    • 1 dash cayenne pepper
    • 4 skinless, boneless chicken breast halves
    • 2 cups (500ml) water
    • 1 cup (185g) basmati rice
    • 1 mango - peeled, seeded and diced
    • 1/2 cup (125ml) orange juice
    • 2 tablespoons fresh lime juice
    • 2 tablespoons honey
    • 2 teaspoons cornflour
    • 1 1/2 tablespoons water
    • 2 tablespoons dark rum

    Preparation:20min  ›  Cook:45min  ›  Extra time:30min marinating  ›  Ready in:1hour35min 

    1. In a medium bowl, mix the ginger, cinnamon, cumin, aniseed and cayenne pepper. Rub the chicken with the spice mixture and place in the bowl. Cover and refrigerate 20 to 30 minutes.
    2. Combine 2 cups of water and basmati rice in a saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until tender.
    3. In a small saucepan, mix the mango, orange juice, lime juice and honey. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornflour with 1 1/2 tablespoons of water until cornflour is dissolved. Stir into mango mixture and simmer one minute or until sauce has thickened slightly. Stir in dark rum.
    4. Preheat a barbecue for medium heat. When barbecue is hot, brush the grate with oil.
    5. Barbecue chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice and top with the mango sauce.

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    Reviews in English (29)


    nice recipe, great flavours. The lime is essential to offset the sweet mango and make sure you use the absorption method of preparing the rice or it can become a bit heavy on the stomach. I do not currently have a BBQ or grill so I baked the chicken in alfoil in the oven for 25 mins at 180 and another 7 mins with the alfoil open to lightly brown the chicken. An absolute treat to eat!  -  20 Nov 2011


    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!  -  04 Aug 2003  (Review from Allrecipes USA and Canada)


    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.  -  02 Jul 2003  (Review from Allrecipes USA and Canada)