Spicy Mango BBQ Chicken
a sauce recipe
Amy Carson is a photographer and recipe developer based in San Diego, California. Her professional relationship with food began over a decade ago: first as a nutritionist and personal chef, and later as a chocolatier and owner of a small-batch chocolate company. She is also an avid traveler and seeks to learn as much as possible about the local cuisine of every destination that she visits. See more of her work at
amycarsonphotography.com and on Instagram:
@spicevoyager.
This grilled chicken recipe uses the Mango Chili Hibiscus seasoning blend in two different ways: First, as a dry spice rub, it softens and flavors the meat. Second, it's added to the sweet and spicy BBQ sauce that's applied once the meat is on the grill. The recipe makes quite a bit of extra sauce, so feel free to cut the quantities in half if you don't want a lot left over. It will keep for up to a week in the fridge.
TIME (ACTIVE) | 40 M
TIME (INACTIVE) | 4 H
TOTAL | 4 H 40 M
6 SERVINGS
| 8oz
PRINT RECIPE
SPECIAL EQUIPMENT:
HIGH-SPEED BLENDER
GRILL
To season the chicken:
In a small bowl, combine one tablespoon of the mango chili hibiscus blend with one teaspoon of salt.
Lift the skin from the chicken parts and begin rubbing the spice mixture into the flesh, until all of the chicken is seasoned.
Cover the chicken and leave it in the fridge to marinate for at least 4 hours or overnight.
To make the sauce:
In a medium-sized skillet, saute the onions with a teaspoon of salt until translucent.
Add the garlic cloves and continue cooking until soft.
Transfer the onions and garlic to a blender. Add the mango chunks, tomato paste, dark brown sugar apple cider vinegar and water. Blend until smooth.
Add the spices and blend again, adjusting the amount of cayenne powder to suit your desired heat level.
Transfer the sauce to a medium-sized pot and simmer on the stove top for 20 minutes, stirring frequently. Be careful—The bottom will burn if you don’t stir often enough.
Turn off the heat and allow the sauce to cool slightly before whisking in the honey.
Once the sauce is completely cool, store it in a glass jar in the refrigerator for up to a week.
To cook the chicken:
Fire up the grill to medium-high heat and lightly oil the grates.
Grill the chicken for about 5 minutes on each side to get a good sear.
Using a heat-resistant brush, baste the chicken with a few tablespoons of the sauce. Continue to grill until the chicken is thoroughly cooked (If using a meat thermometer, it should read 165 degrees F).
Remove the chicken from the grill and allow it to rest for a few minutes. Serve with extra BBQ sauce.
Extra sauce will keep in an air-tight jar in the fridge for up to a week.
ground
Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
ground
Ground allspice is highly aromatic and even more pungent than its whole counterpart. As its name suggests it is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$19
Salt-free Seasoning Blend
spice blend collab
I wanted to create a multi-purpose blend that would transport me to the tropics, and I believe that this is it! A hint of sweetness from mango juice powder, the tang of hibiscus, the mild spiciness of guajillo chilies, the earthiness of cumin, and a hint of exotic je ne sais quoi from coriander and allspice make this blend sing. It’s delicious as a dry spice rub on all kinds of proteins—Just add salt to taste. Also, try adding it to sauces, dressings, and marinades, or use it as a dry dip for raw veggies.
