Grilled Mango-Habanero Jerk Chicken

Ingredients

• Salt
• Butter
• Garlic
• Garlic powder
• Chicken
• Cooking spray

Directions

1. Add the rum, mango, and habanero to a food processor bowl and blend until the mixture is smooth. Transfer the mango puree to a small saucepan and bring it to a boil. Add the vinegar, butter, and 1/8 teaspoon salt, then lower the heat and let it simmer for 6 minutes, or until the sauce has cooked down to 1 cup.
2. In a small bowl, mix the remaining 3/8 teaspoon salt with the garlic powder and the next 5 ingredients, ending with the allspice. Coat the chicken evenly with oil, then season it all over with the spice blend.
3. Warm a grill pan over medium-high heat and coat it with cooking spray. Place the chicken in the pan and grill for 5 minutes per side, or until cooked through. Take the chicken out of the pan and let it rest for 5 minutes. Slice it thinly across the grain and serve it with the mango sauce.