Chicken with Wild west Sauce (Cooking)

·       2 tablespoons minced garlic

·       2 tablespoons soy sauce

·       2 tablespoons maple syrup

·       2 tablespoons rice vinegar

·       1 tablespoon salad oil

·       1 tablespoon sesame oil

·       1 tablespoon minced fresh ginger

·       1 teaspoon ground pepper

·       6 boneless skinless chicken breast halves

·       Wild West Sauce

·       1 firm ripe mango

·       ³⁄₄ cup water

·       ¹⁄₂ cup ketchup

·       ¹⁄₃ cup soy sauce

·       ¹⁄₄ cup rice vinegar

·       2 tablespoons firmly packed brown sugar

·       1 tablespoon tamarind paste or 1 tablespoon lemon juice

·       2 teaspoons chili powder

·       2 teaspoons minced garlic

·       1 teaspoon minced fresh ginger

·       ¹⁄₂ teaspoon cayenne pepper

·       ¹⁄₂ teaspoon regular black pepper

---------------------------------------------------------------------------------------

Directions

·       In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.

·       Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.

·       Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.

·       For Sauce:.

·       In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.

·       Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead