1 small onion, diced (about a cup)

1 medium red bell pepper, seeded and diced (about a cup)

3 cloves garlic, coarsely chopped (about 1 Tbl.)

1 tsp. Salt

Fresh ground pepper

½ tsp. ground allspice

⅓ cup red wine vinegar

3 Tbls. unsulfured molasses

2 Tbls. Worcestershire sauce

2 Tbls. fresh lime juice

¼ cup no-salt added tomato sauce

1 medium ripe mango, peeled, pitted and diced (about 1 ½ cups)

2 to 3 jalapeños, seeded and minced

8 boneless, skinless chicken breast halves (about 2 ½ Lbs.),

pounded between 2 sheets of waxed paper to ½ '' thickness

Heat the oil in a medium sauté skillet over medium high heat.  

Add the onion and cook, stirring a few times, until translucent, about 3 minutes.  Add the bell pepper, garlic, salt, black pepper and allspice and cook. stirring for 2 minutes more.

Stir in the red wine vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more.

Transfer the mixture to a blender and add the mango and jalapeños.

Blend until smooth.

Put 2 cups of the barbecue sauce in a large, resealable plastic bag with the chicken and marinate for 1 hour in the refrigerator.

Reserve remaining sauce for serving.

Remove the chicken from the sauce and grill over medium high heat until cooked all the way through, about 4 minutes per side.  Disgard the sauce in the bag.

Serve the chicken with the reserved sauce on the side.