Caribbean Honey-Spiced Chicken with Mango

Recipe from the National Honey Board

- Makes 4 servings -

Caribbean Honey-Spiced Chicken with Mango

Preparation Time: 15 minutes
Cook Time: 30 minutes



cup honey


cup fresh lemon juice

teaspoons freshly grated lemon peel

ripe mango, peeled and diced

small onion, peeled and quartered

fresh jalapeno peppers, halved and seeded

teaspoons paprika

teaspoons vegetable oil


teaspoons garlic salt


teaspoon ground cinnamon


teaspoon freshly ground black pepper


teaspoon ground allspice

boneless, skinless chicken breast halves

Tablespoon vegetable oil


In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Nutritional Information Per Serving

Calories: 317  Carbohydrates: 33 g  Cholesterol: 73 mg  Dietary Fiber: 2 g  Fat Total: 9 g  Protein: 28 g  Sodium: 781 mg