Chipotle-Mango BBQ Chicken


  • 1½ cups mango, peeled, pitted and roughly chopped
  • ¾ 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
  1. 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.
  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 and baste the chicken every few minutes with the rest of the sauce.
  4. 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.
  5. 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.

Watch the video.

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One thought on “Chipotle-Mango BBQ Chicken

  1. I tried the recipe tonight. Mom liked. I used the chicken in a wrap with romaine and fruit salad. She loved it. It was good. Not too spicy, a little sweet. I’d make it again.

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