2 C. honey

1 C. mango juice

1/2 C. light brown sugar

1/2 lemon, juiced

1 (3 to 4-pound) whole rotisserie chicken

2 mangos, peeled and sliced 1-inch thick

Toothpicks, soaked in water for 10 minutes

1 bunch basil, for garnish

 

Preheat oven to 450 degrees F. For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes. Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken. Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.