1/4 cup golden rum (such as Bacardi)
1 small ripe mango, peeled and chopped
1/2 habanero pepper, seeded and chopped
2 tablespoons white vinegar
2 tablespoons butter
1/2 teaspoon kosher salt, divided
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon brown sugar
1/4 teaspoon ground red pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
2 teaspoons canola oil
4 (6-ounce) skinless, boneless chicken breast halves
1. Combine rum, mango, and habanero in the bowl of a food processor; process until smooth. Pour mango mixture into a small saucepan; bring to a boil. Stir in vinegar, butter, and 1/8 teaspoon salt; reduce heat, and simmer 6 minutes or until reduced to 1 cup.
2. Combine remaining 3/8 teaspoon salt, garlic powder, and next 5 ingredients (through allspice) in a small bowl. Rub oil evenly over chicken; sprinkle evenly with spice mixture.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange chicken on pan; grill 5 minutes on each side or until done. Remove chicken from pan. Let stand 5 minutes. Cut across the grain into thin slices. Serve with mango sauce.
Cooking Light DT