Mango Barbecued Jerk Chicken Thighs

• 2 tablespoons orange juice
• 1-1/2 teaspoons lime juice
• 1-1/2 teaspoons olive oil
• 1 tablespoon Caribbean jerk seasoning
• 1 garlic clove, minced
• 4 boneless skinless chicken thighs (about 1 pound)
• 3 tablespoons mango chutney
• 1-1/2 teaspoons lime juice
• 1-1/2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Chinese five-spice powder
• 1/4 teaspoon minced fresh gingerroot
• 1 tablespoon minced fresh cilantro
• 1-1/2 teaspoons sesame seeds, toasted
• 1 teaspoon grated orange zest

1. In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange zest; set aside.
3. Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce.

orange juice, lime juice, olive oil, caribbean jerk seasoning, garlic, chicken, mango, lime juice, honey, mustard, chinese fivespice, fresh gingerroot, fresh cilantro, sesame seeds, orange zest

Taken from www.tasteofhome.com/recipes/mango-barbecued-jerk-chicken-thighs/ (may not work)