BBQ CHICKEN
WITH CHIPOTLE & MANGO
INGREDIENTS
- 1 1/2 C Mango (peeled) (pitted) (roughly chopped)
- 3/4 C Cilantro (fresh) (loose pack) (not chopped) (stems & all)
- 2 T Lemon juice
- 2 T Rice wine vinegar (unseasoned)
- 1 T Canola oil (plus extra for grill)
- 4 Garlic (cloves) (peeled)
- 2 Chipotle peppers in adobo (plus 1 T adobo sauce)
- 2 t Kosher salt
- 1 t Black Pepper (freshly cracked)
- 2 lbs Chicken thighs & drumsticks (bone in) (skin on)
DIRECTIONS
- 1. Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt & pepper in a
food processor & puree until smooth. - 2. Adjust seasonings to taste.
- 3. Add the chicken with half of the chipotle-mango sauce to a re-sealable plastic& massage
to coat the chicken with the sauce. - 4. Refrigerate at least 6 hours to marinate.
- 5. Put the other half of the chipotle-mango sauce into a small saucepan & simmer over low
heat until thick, stirring often, about 15 minutes. - 6. Set some of the simmered sauce aside to serve on the side & baste the chicken every
few minutes with the rest of the sauce. - 7. Pre-heat a grill or grill pan to medium-high heat & brush with oil.
- 8. Remove the chicken from the marinade & put it on the grill.
- 9. Grill the chicken, turning & basting about every 5 minutes, until cooked through,
20 to 25 minutes. - 10.Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
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