| Level: | Easy |
| Total: | 7 hr 40 min |
| Prep: | 1 hr |
| Inactive: | 6 hr |
| Cook: | 40 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 1/2 cups mango, peeled, pitted and roughly chopped
- 3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
- 2 tablespoons fresh lemon juice
- 2 tablespoons unseasoned rice wine vinegar
- 1 tablespoon canola oil, plus extra for grill
- 4 cloves garlic, peeled
- 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 pounds chicken thighs and drumsticks, bone in, skin on
Instructions
- Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
- Add the chicken with half of the chipotle-mango sauce 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 chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered 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 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, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 952 |
| Total Fat | 62 g |
| Saturated Fat | 16 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 80 g |
| Cholesterol | 431 mg |
| Sodium | 1342 mg |
Reviews
Family said it was the best chicken they have ever had! The sauce was really good. Made cilantro rice and grilled corn to accompany.
Wonderful, a Keeper!!!
Very flavorful! But can overcome the entire meal by blowing out your tastebuds. I would make it again though.
This recipe is delicious! The marinade is spicy, so I added a touch of Greek yogurt to tone down the heat. Other than that, I followed the recipe exactly. We will make this again. Thanks, Guy!
Made this twice now and both times were fantastic. High recommendation! The first time I managed to keep the sauce a bit chunkier and preferred that for salsa purposes after.
Some of the best chicken we’ve ever had!
This sauce all by itself is just delicious. I found that all of the ingredients were noticeable after processing, the heat is perfect, and a hint of peppery sweetness shines on this finish. This is a keeper, excellent recipe.
A drained can of mangos is a decent substitute for the fresh mango.
BEST CHICKEN, HANDS DOWN!!!!!!!! I always put the entire batch of salsa in with the chicken to marinate, no need to baste. I make an extra batch of the salsa so everyone can spoon on top of the chicken, SO GOOD AND UNIQUE! Everyone loves it and are impressed with it, thanks Guy!!!
I think “puree until smooth” is too much. The sauce was tasty, but I couldn’t taste mango or cilantro in it. Maybe just a few spins with the food processor is better 🙂