Grilled Mango-Habanero Jerk Chicken

• 1/4 cup golden rum (such as Bacardi)
• 1 small ripe mango, peeled and chopped
• 1/2 habanero pepper, seeded and chopped
• 2 tablespoons white vinegar
• 2 tablespoons butter
• 1/2 teaspoon kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon brown sugar
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 2 teaspoons canola oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray

1. Combine rum, mango, and habanero in the bowl of a food processor; process until smooth. Pour mango mixture into a small saucepan; bring to a boil. Stir in vinegar, butter, and 1/8 teaspoon salt; reduce heat, and simmer 6 minutes or until reduced to 1 cup.
2. Combine remaining 3/8 teaspoon salt, garlic powder, and next 5 ingredients (through allspice) in a small bowl. Rub oil evenly over chicken; sprinkle evenly with spice mixture.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange chicken on pan; grill 5 minutes on each side or until done. Remove chicken from pan. Let stand 5 minutes. Cut across the grain into thin slices. Serve with mango sauce.

golden rum, mango, pepper, white vinegar, butter, kosher salt, garlic, ground coriander, brown sugar, ground red pepper, thyme, ground allspice, canola oil, skinless, cooking spray

Taken from www.myrecipes.com/recipe/grilled-mango-habanero-jerk-chicken (may not work)