Spicy Mango Barbeque Chicken with Fresh Mango Salsa. I used to think that only way to enjoy mango was on a stick with lots of limon, chile limon powder and hot sauce! Just like the ones you could buy at the swap meets (flea markets) in L.A. That truly was the only way I enjoyed fresh fruits as a kid. I do not recall any savory recipes where my Mom would use fresh fruit as an ingredient. As I developed my own style of cooking over the years, I had many request for salsa recipes prepared with fruit. For this chicken recipes I used mango both in the fresh and cooked form. It’s great for any dishes with a spicy, sweet and sour finish. I have to confess that fruit salsa’s were not my favorite in the beginning. I always add extra heat to mine and that makes this chilehead very happy!
For Mango Barbeque Sauce
1/2 cup sweet onion, diced
1 jalapeño, minced
2 cloves garlic, minced
2 chipotles in adobo, minced
1 large mango, diced small
1 1/2 cups ketchup *I used a spicy ketchup
2 tablespoons apple cider vinegar
1 to 2 tablespoons molasses *I only used 1 tablspoon, since I like it more on the savory side
1 to 2 tablespoons brown sugar
1/2 cup water
2 teaspoons chicken bouillon granules or chicken base
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
Salt to taste
4 boneless, skinless chicken thighs (2 to 2 1/2 pounds)
1 sweet onion, sliced thin
2 cloves garlic, minced
2 hot peppers, I used serrano and fresno
Juice and zest of 1 lemon
small handful of cilantro, plus more for garnish
For Mango Salsa
2 mango, diced
1 habanero, minced
1 red fresno, minced
1 serrano, minced
1/2 cup white or red onion
1/4 cup cilantro
Juice of 1 lime
2 tablespoons honey or agave
1 teaspoon chile limon powder (Tajin)
Salt and pepper to taste
1. Prepare barbeque sauce first. Heat 2 tablespoons of olive oil to medium in sauce pan. Add onions, jalapeño and garlic. Cook for 8 minutes. Add all of the remaining ingredients for sauce. Stir well to combine, cook on low/medium heat for 20 minutes or until sauce reduces and becomes thick. Taste for salt and pepper. Cover and remove from heat.
2. While sauce is cooking, preheat oven to 350 degrees F. Season the chicken lightly with salt, pepper and garlic powder on both sides, set aside. Add 4 tablespoons of olive oil to an oven safe skillet and preheat to medium for 5 minutes.
3. Brown the chicken for 5 minutes per side, add in the onions, garlic, chile peppers, zest and juice of lemon. Top with cilantro, season the veggies with salt and pepper, cover and transfer to preheated oven. Bake for 30 minutes.
4. While chicken is baking, prepare the fresh mango salsa. Combine all ingredients listed, taste for salt, cover and set aside.
5. After 30 minutes, remove chicken from oven. remove cover and baste chicken generously with barbeque sauce. Turn broiler to high and broil the chicken for 2 to 3 minutes or until sauce begins to caramelize. Remove from oven and let rest for 5 minutes before serving. Serve with extra sauce, vegetables from pan and garnish with mango salsa and cilantro. Yields 4 servings.
Tips~When picking fresh mangos, you want them to be a little soft to the touch. A hard mango will be extra sour. Those are good with lots of lime, chile limon powder and hot sauce!