Main dishes · CRESPO KITCHEN

Grilled chicken with mango barbecue sauce

Chicken legs and thighs glazed with mango, mustard and brown sugar.

70 min approx.10 servingsFresh mango

Dish photograph: Grilled chicken with mango barbecue sauce. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

3 mangos, about 3 pounds whole, peeled:2 pureed and 1 finely diced
½ cup yellow mustard
¼ cup packed brown sugar
¼ cup cider vinegar
3 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1½ pounds bone-in, skin-on chicken thighs
1½ pounds bone-in, skin-on chicken legs

Method

Whisk the mango puree with the mustard, brown sugar, vinegar and both sauces. Set aside 1 cup for marinating and refrigerate the remaining sauce separately.
Coat the chicken with the marinade portion and refrigerate for at least 4 hours or overnight.
Preheat and oil the grill. Remove the chicken and discard the used marinade. Grill over medium heat with the lid closed for about 30 minutes, turning halfway through.
Increase to medium-high. Brush with ½ cup of the clean reserved sauce, turning about every 3 minutes for another 20 minutes, until legs and thighs reach 175°F.
Serve with the remaining clean sauce and diced mango.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board