Mango Barbecued Jerk Chicken Thighs

2 T. orange juice
1 T. lime juice, divided
1-1/2 t. olive oil
1 T. Caribbean Jerk Seasoning
1 garlic clove, minced
4 boneless, skinless chicken thighs
3 T. mango chutney
1-1/2 t. honey
1 t. Dijon mustard
1/4 t. Chinese five-spice powder
1/4 t. minced fresh ginger
1 T. fresh cilantro
1-1/2 t. sesame seeds, toasted
1 t. grated orange peel

In a large resealable plastic bag, combine orange juice, 1-1/2 t. lime juice and next 3 ingredients; add the chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.

For barbecue sauce, in small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside.  In another small bowl, combine the cilantro, sesame seeds and orange peel; set aside.  

Drain and discard marinade.  Broil chicken 4-6 inches from heat for 7 minutes.  Turn and broil for 6 minutes.  Baste with half of the barbecue sauce.  Broil 3-5 minutes longer or until chicken juices run clear.  Place on a serving dish.  Sprinkle cilantro mixture over chicken.  Serve with remaining sauce.

Serving size: 1 chicken thigh
232 calories, 9g fat, 297mg sodium, 14g carbs, 21g protein