Summertime is about relaxing outside on the deck as a warm summer breeze brings a refreshing reprise from the setting sun. The Sizzling Summer Series from Summerset is about getting you outside with your grill to enjoy great food and beautiful weather. Next up is Mango BBQ Chicken featuring tangy homemade barbecue sauce sweetened with fresh mango for a finger-licking island-themed escape.
Begin preparing the barbecue sauce by pureeing sautéed onions and garlic with mango, ketchup, Worcestershire sauce, apple cider vinegar, dried mustard, coriander, cumin, and cayenne pepper. The heat and spices create a beautiful balance with the sweetness of the ketchup and mango. After marinating the chicken thighs for 30 minutes, slow grill over indirect heat until done, caramelized, and charred. Gorgeous in color and flavor, this chicken brings the taste of the tropics to your backyard with the Sizzling Summer Series.
Mango BBQ Chicken Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- Kosher salt
- Freshly ground black pepper
- 1 cup diced fresh mango
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dried mustard
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 8 chicken thighs
Mango BBQ Chicken Directions
- In a large heavy skillet, heat the butter over medium-high heat until hot. Stir in the onion and garlic with 1 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the onion is golden, about 8 minutes. Transfer the onion mixture to a blender and puree with the mango, ketchup, Worcestershire, vinegar, mustard, coriander, cumin, cayenne. Season with salt and pepper to taste.
- Reserve 1/2 cup of the BBQ sauce, then toss the remaining sauce with the chicken and let marinate at room temperature 30 minutes.
- Preheat the grill.
- Grill the chicken over indirect heat about 35 to 45 minutes, basting occasionally with the reserved BBQ sauce, until charred in places and cooked through.
Taken from foodandwine.com