Ingredients
2 tablespoons orange juice1-1/2 teaspoons lime juice1-1/2 teaspoons olive oil1 tablespoon Caribbean jerk seasoning1 garlic clove, minced4 boneless skinless chicken thighs (about 1 pound)BARBECUE SAUCE:3 tablespoons mango chutney1-1/2 teaspoons lime juice1-1/2 teaspoons honey1 teaspoon Dijon mustard1/4 teaspoon Chinese five-spice powder1/4 teaspoon minced fresh gingerroot1 tablespoon minced fresh cilantro1-1/2 teaspoons sesame seeds, toasted1 teaspoon grated orange zest
Preparation
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.
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.
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.
