Jamaican Mango Chicken

4 boneless, skinless chicken breasts
2 medium mangoes, peeled and chopped
1 Scotch bonnet pepper, seeded and chopped
1 tablespoon rum
1 teaspoon hot sauce
2 cloves garlic, minced
1 tablespoon ginger, grated
1/4 cup unsweetened coconut
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin
1/2 cup coconut milk
1/4 cup lime juice
salt and pepper

1. Puree the mango, pepper, rum and hot sauce in a blender or food processor to form a smooth paste.
2. In a small sauce pan over medium heat, add the pureed mango mixture and combine with the garlic, ginger, coconut, coriander seed and cumin.
3. Bring the sauce to a boil, then reduce to a simmer and cook until the coconut has softened, about 20 minutes. Remove from the heat and cool completely.
4. Stir the coconut milk and lime juice into the sauce.
5. Preheat grill.
6. Season chicken with salt and pepper and place on the grill.
7. Turn chicken once grill marks form and flesh is no longer pink, about 5 minutes.
8. Lower heat and continue cooking until chicken is no longer pink in center and juices run clear, about 15 minutes.
9. Baste occasionally with prepared sauce and spoon remaining sauce over chicken to serve. Garnish with cilantro if desired.

Makes 4 servings