Mango BBQ Chicken

Takes , serves 10.

In a medium bowl, whisk mango puree, mustard, brown sugar, vinegar, Worcestershire and hot sauce until smooth. Place 1 cup of sauce in large, heavy-duty zip-top plastic bag and set aside. Prick chicken all over with fork and place in bag with sauce, close bag and toss to coat. Refrigerate chicken at least 4 hours or up to overnight. Refrigerate remaining 1 cup sauce. Preheat outdoor grill or indoor grill pan over medium-high heat. Clean and oil grill grates. Remove chicken from bag and shake off excess sauce. Lower heat to medium and grill chicken, skin side down, covered, until chicken begins to brown, about 30 minutes, flipping chicken halfway through cooking. Open grill, increase heat to medium-high, flip chicken again, basting with ½ cup reserved sauce, and flipping about every 3 minutes, until chicken is cooked through (175 degrees for legs and thighs), and well glazed, about 20 minutes more. Remove chicken from grill and serve with remaining ½ cup sauce and diced mango.

Mango Lunch & Dinner Recipes