WEEKDAYS 1e|12c|p

Grilled Chicken with Mango BBQ Sauce

Rashad Jennings
Servings: 4
30 to 45 min

Rashad Jennings is a winner on the field and in the kitchen!

  • Ingredients
  • step-by-step directions
Grilled Chicken:
  • 1 pound chicken breasts (bone-in, skin-on)
  • 1 pound chicken thighs (bone-in, skin-on)
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Mango BBQ Sauce:
  • 1/2 cup green bell peppers (small dice)
  • 1/2 cup red bell peppers (small dice)
  • 1/4 cup red onion (small dice)
  • 3 tablespoons garlic (peeled, minced)
  • 2 tablespoons ginger (peeled, grated)
  • 1/2 cup brown sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1/4 cup orange juice
  • 1/4 cup red wine vinegar
  • 1 cup mango (peeled, pitted, small dice)
  • 2 ounces habanero (seeded, small dice, about 5 peppers)
  • 1 cup mango puree
  • 4 tablespoons arrowroot flour
  • 1/4 cup water (warmed)
  • 3 tablespoons cilantro (chiffonade)
  • Preheat a grill or grill pan to medium-high heat.
  • For Grilled Chicken: Season chicken breasts and thighs with 2 tablespoons of olive oil, salt and pepper. Place chicken on the grill, skin side down and close the lid, cooking until charred, about 6 to 8 minutes. Flip the chicken and cook for another 8 to 10 minutes, or until internal temperature has reached 165ºF. Remove the chicken from the grill and allow to rest for 10 minutes. Hold in a 200ºF oven until ready to serve.
  • For Mango BBQ Sauce: In a large saucepan over medium heat, warm the remaining 2 tablespoons of olive oil. Add the green and red bell peppers, red onion, garlic, and ginger to the pan and saute until translucent, about 3 to 4 minutes. Add the brown sugar, cumin and coriander and stir to combine.
  • Add the orange juice and red wine vinegar to the pan and reduce by 1/3, about 4 to 5 minutes.
  • Stir in the mango, habanero, and mango puree and allow to simmer for 6 to 8 minutes.
  • In a medium bowl, stir the together the arrowroot flour and warmed water. Add the mixture to the saucepan, stirring to combine, and allow to thicken for 2 to 3 minutes.
  • Remove the saucepan from the heat and stir in the cilantro.
  • To Assemble: Brush the grilled chicken with the BBQ sauce and slice. Drizzle more BBQ sauce on top of the sliced chicken and serve.
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