CSA: From the farm to the table: Clean Eating Inspiration

I can't take much credit for this one. I subscribe to Clean Eating Magazine, and I love it. Most of the recipes use stuff you can find in your local grocery stores and keep it "clean." Only a few really overdo it on difficult or specialty ingredients. I saw a recipe in there for Mango Barbeque Chicken. BBQ sauce is delicious. My favorite was always Sweet Baby Rays, but unfortunately almost every condiment out there now (yes, even Heinz Ketchup) has High Fructose Corn Syrup in it. So I really wanted to make my own condiments and sauces as much as possible so I can control what goes into them. Tom wants me to start canning.....I'll get there once I have a bigger kitchen...hint hint :)

Mango BBQ Chicken (I will put the recipe from CE Mag and add my modifications)
- 5-6 boneless skinless chicken breasts (I used Nature's Basket legs, since I had some on hand)
- 1 large tomato, seeded, peeled, and diced (Farmer's Market)
-1 mango, peeled and cubed. (P.S. THIS is how I cut Mangoes.)
-1 small red onion, finely chopped
-2 TBSP. plus 1 tsp. of apple cider vinegar
-2 tsp. Dijon Mustard
- 3/4 tsp. sea salt
- 1 TBSP. Sucanat (I couldn't find this so replaced with trusty Agave nectar)
- 1 lemon (I used lime because I forgot to get a lemon :)
- olive oil and cooking spray
-black pepper

I made the sauce the night before as follows:
In a medium pot, heat 2 TBSP. olive oil on medium heat. Add the onion and sweat and soften until lightly brown and soft for about 8-10 min. Stir in tomato, mango, agave, vinegar, 1/4 cup water, and Dijon. Bring to a boil then put heat on low, cover and simmer for about 15 minutes, stirring occasionally. Once the sauce has reduced, use immersion blender or food processor to combine sauce until smooth. (By the way, this sauce smells amazing. We wanted to eat it last night while it was cooking!) I refrigerated it until the next day and just heated it when I was ready for it. Set aside about a half cup for brushing on the chicken and keep the rest for dipping.

Sauce components (missing Dijon in this pic!)

Sauce

Heat charcoal or gas grill to medium heat. Spray the chicken and season with salt, pepper, and lime juice. Cook chicken for about 15 minutes or until juices run clear (we had to do a little longer with the legs). Brush on sauce for last 5 minutes of cooking.

Served with grilled asparagus and brown rice.