Mango Barbecued Chicken
Immerse your taste buds in the tropical flavors of Mango Barbecued Chicken, a perfect blend of sweet, smoky, and tangy goodness that will elevate your grilling game. Juicy, bone-in, skin-on chicken thighs are seasoned to perfection and grilled to golden-brown magnificence before being basted in a luscious homemade mango barbecue sauce. This vibrant sauce, crafted from ripe mangoes, brown sugar, soy sauce, and warm spices like smoked paprika and chili powder, adds a summery twist to a backyard classic. Garnished with fresh cilantro and served with zesty lime wedges, this flavorful dish is as bright on the plate as it is bold on the palate. Ready in just 50 minutes, this easy recipe is a show-stopping addition to any barbecue spread.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Fresh mango (ripe, peeled, and diced)
- 0.5 cups Ketchup
- 0.25 cups Brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons White vinegar
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Chili powder
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a medium saucepan over medium heat, combine the diced mango, ketchup, brown sugar, soy sauce, white vinegar, minced garlic, grated ginger, smoked paprika, and chili powder.
Cook the mango mixture for about 8-10 minutes, stirring frequently, until the mango softens and the sauce thickens slightly.
Remove the saucepan from heat and let the sauce cool for a few minutes. Use a blender or an immersion blender to puree the sauce until smooth. Set aside half of the mango barbecue sauce for basting and save the rest for serving.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Pat the chicken thighs dry with paper towels, then rub them with olive oil. Season the chicken evenly with salt and black pepper.
Place the chicken thighs on the grill, skin side down. Cook for about 6 minutes on each side, flipping once, until they are golden brown and have visible grill marks.
Reduce the grill heat to medium. Brush the chicken thighs generously with half of the mango barbecue sauce and continue to cook for an additional 8-10 minutes, flipping and basting occasionally, until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices.
Garnish the chicken with freshly chopped cilantro and serve with lime wedges and the reserved mango barbecue sauce on the side.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5034 mg | 219% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 123.0 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3305 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
