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.
Nutrition Facts : Calories 292 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 109 milligrams, Sodium 577 milligrams, Carbohydrate 16 grams, Fiber 1.5 grams, Protein 37 grams, Sugar 12 grams
MANGO CHIPOTLE BBQ SAUCE
Sweet and spicy, this Mango Chipotle BBQ sauce is a hit on chicken and pork.
Provided by Christine Pittman
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Put the cubed mango, garlic clove, chipotle pepper, and lime juice into a food processor.
- Process on high until minced.
- Add ketchup, butter, brown sugar, and salt.
- Puree until smooth, adding a drizzle of water if needed to make the blender run smoothly.
Nutrition Facts : Calories 89 calories, Sugar 14.6 g, Sodium 311.7 mg, Fat 2.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 0.9 g, Protein 0.5 g, Cholesterol 5.1 mg
CHIPOTLE MANGO BARBECUE SAUCE
Make and share this Chipotle Mango Barbecue Sauce recipe from Food.com.
Provided by Barb G.
Categories Sauces
Time 20m
Yield 3 cups sauce
Number Of Ingredients 15
Steps:
- In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
- Process until smooth, about 15 seconds.
- Scrape down sides with a rubber spatula.
- Pulse 2 or 3 times.
- Fold in diced mango and refrigerate overnight before using.
- Tastes great over pork.
Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.1, Sodium 1630.8, Carbohydrate 53.1, Fiber 1.4, Sugar 46.6, Protein 2.9
CHIPOTLE-MANGO BARBECUE CHICKEN WITH CILANTRO CHIMICHURRI
Provided by Guy Fieri Bio & Top Recipes
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
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
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
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.
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- For the Chipotle-Mango BBQ Sauce: Combine all ingredients for Chipotle-Mango BBQ Sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.
- For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
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- Remove sauce from heat and puree with stick blender or in a blender. Set aside 1/2 cup of the sauce. Store the rest in the fridge while preparing the chicken.
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