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  • 8 Boneless Chicken Breasts
  • 1/4 cup caribbean jerk seasoning
  • 1 tbsp. vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 2 ripe mangos
  • 1 serrano pepper- chopped
  • 1 cup white wine vinegar
  • salt to taste
  • Source Customer Submission


Rub the Boneless Chicken Breasts with the jerk rub on the skin sides. Let the chicken rest for 30 minutes. Heat the grill to medium. Grill the chicken skin side down for 12-15 minutes or until golden brown.

While the chicken is cooking, prepare the Mango-Serrano sauce. Heat the oil in a nonreactive sauce pan. Add the garlics, onions, mangos and serrano pepper.

Sauté for 3-4 minutes then add the vinegar. Remove from the heat and place in a blender. Blend the Mango-Serrano mixture until smooth.

Turn the grill to low. Turn the chicken over and baste with the Mango-Serrano sauce. Close the lid and continue cooking 6 to 7 more minutes or until the chicken has reached an internal temperature of 160 degrees.

Baste with the Mango-Serrano sauce and serve