Food Network UK

Chipotle Mango Barbecue Chicken

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  • Get stuck in to Guy's sweet and spicy grilled chicken drumsticks.
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Ingredients

  • 250g mango, peeled, pitted and roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 70g coriander leaves
  • 2 chipotle peppers in adobo, plus 1 tbsp adobo sauce
  • 2 tbsp unseasoned rice wine vinegar
  • 4 cloves garlic, peeled
  • 2 tbsp fresh lemon juice
  • 1 tbsp grapeseed oil, plus extra for griddle
  • 2 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1kg chicken thighs and drumsticks, bone-in, skin-on

Use imperial measurements

Method

How to make Chipotle Mango Barbecue Chicken

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

2) 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.

3) 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. Use the rest to baste the chicken.

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

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