4 broiler-fryer chicken
breast quarters
3/4 cup wine vinegar, divided use
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 clove garlic, minced
2 tablespoons chopped onion
2 mangoes, peeled and coarsely chopped
Place chicken in large
glass bowl.
Mix together 1/2 cup of
the vinegar and thyme; pour over chicken. Cover and refrigerate
2 hours, turning occasionally.
Remove chicken from marinade
and arrange in shallow baking pan; sprinkle with salt.
In small saucepan, mix
together brown sugar, ginger, garlic, onion and remaining 1/4
cup vinegar. Add chopped mangoes and bring to a boil, stirring,
over medium heat; pour over chicken. Place chicken in 325°F.
oven and bake for about 50 minutes or until fork can be inserted
in chicken with ease.
Remove chicken to warm
serving dish and keep warm.
Pour liquid from baking
pan into sauce pan and heat over medium temperature, stirring,
about 4 minutes or until slightly thickened; pour over chicken.
