Mango BBQ Chicken
Ingredients
- 3 mangos (about 3 pounds), peeled and pitted (2 mangos pureed until smooth, 1 mango diced small)
- 1/4 cup packed light brown sugar
- 3 tbsp Worcestershire sauce
- 1 1/2 pounds chicken thighs, bone-in, skin-on
- 1/2 cup cup yellow mustard
- 1/4 cup apple cider vinegar
- 1 tsp hot sauce
- 1 1/2 pounds chicken legs, bone-in, skin-on
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Instructions
- In a medium bowl, whisk mango puree, mustard, brown sugar, vinegar, Worcestershire and hot sauce until smooth. Place 1 cup of sauce in a 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.
Categories: Lunch & Dinner
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