Wednesday, September 2, 2009

Chipotle-Mango BBQ Chicken

I had some mangos to use up and couldn't figure out what to make. This recipe was INCREDIBLE!!! I had family over for a Sunday dinner and oh boy, it was a BIG hit!

This marinade is so full of flavor and excitement! First you have the sweetness of the mango, and then the heat kick from the chipotle and I'm such a cilantro fan that having that extra flavor kick was the icing on the cake, so to speak!

I didn't continue basting while on the grill (I don't like getting my grill all dirty and sauced up unless a recipe really warrants it because it's that worthy of it), and I didn't pour the extra sauce over the finished product. I also used boneless skinless chicken breasts. With all these changes, this chicken still packed an amazing punch of flavor and just enough heat to taste it, but not over power you. The perfect combination! Next time I make this, I think I'll add it to a great fiesta salad with homemade salsa and guacamole and all that fun! YUMMMMM!!!

Chipotle-Mango BBQ Chicken
Courtesy of Guy Fieri of the Food Network

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 tablespoons unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon canola oil, plus extra for grill
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.


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