Chicken With Mango Barbecue Sauce Food

CHICKEN WITH MANGO BARBEQUE SAUCE

Steps:

• Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
• Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.

BATTERED CHICKEN WINGS WITH POMEGRANATE AND MANGO BARBECUE SAUCE

Steps:

• Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
• Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
• In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
• To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.

CHICKEN WITH MANGO BARBECUE SAUCE

Steps:

• Heat the oil in a medium-sized skillet over medium-high.
• Add the onions and cook until translucent, about 2 minutes.
• Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more.
• Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more.
• Transfer the mixture into a bender and add the mango and jalapeño.
• Blend until smooth.
• Put 1 cup of the barbecue sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler.
• Put the chicken on a broiler pan and discard the marinade.
• Broil the chicken on high for about 12 minutes, turning once.
• Let the meat rest for 10 minutes before slicing.
• Spoon about 1/2 cup of barbecue sauce over the meat slices and serve.
• **Cook time doesn't include marinating the chicken in the mango barbecue sauce for an hour.

CHIPOTLE-MANGO BARBECUE CHICKEN WITH CILANTRO CHIMICHURRI

Steps:

• Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.
• Toss the chicken with half of the mango mixture in 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 in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting.
• Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes.
• Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving.
• Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.

CHIPOTLE-MANGO BBQ CHICKEN

Steps:

• 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.

MANGO BARBECUED JERK CHICKEN THIGHS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange zest; set aside., Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce.

MANGO BARBECUE CHICKEN

Steps:

• Heat grill to medium-high heat.
• Process first 4 ingredients in food processor until blended. Reserve half the barbecue sauce mixture.
• Sprinkle chicken with pepper. Grill 5 to 7 min. on each side or until done (165ºF), turning occasionally and brushing with remaining barbecue sauce mixture for the last few minutes.
• Serve with reserved barbecue sauce mixture.

MANGO BARBECUED CHICKEN

Steps:

• Combine mango, vinegar, sugar, garlic, and ketchup in a food processor and blend until smooth.
• Brush chicken with sauce and grill over medium high heat until chicken is fully cooked; basting with sauce as chicken cooks.
• Alternately, cover chicken with sauce and bake in 350 oven for 30 minutes or crockpot on low for 6-8 hours.