Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri

Name: Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 teaspoon agave syrup; 2 Tbsps canola oil, plus more for the grill; 3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can; 118 milliliters fresh flat-leaf parsley leaves; 296 milliliters loosely packed fresh cilantro, not chopped, stems and all; 355 milliliters fresh cilantro leaves; 3 cloves garlic, minced; 4 cloves garlic; 237 milliliters grapeseed oil; 6 servings Kosher salt and freshly cracked pepper; 3 Tbsps fresh lemon juice; 59 milliliters fresh lime juice; 3 mangoes, peeled, pitted and chopped; 3 Tbsps rice vinegar (not seasoned); 2 scallions, white parts only, roughly chopped; 2 kilograms 12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about

You can never have too many main course recipes, so give Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri a try. This gluten free and dairy free recipe serves 6. One portion of this dish contains around 81g of protein, 8g of fat, and a total of 1411 calories. This recipe is typical of South American cuisine. Head to the store and pick up cilantro leaves, skin-on, scallions, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.

Ingredients you will need

Adobo Sauce

Lemon Juice

Canola Oil

Chipotle Chiles

Seasoning

Cilantro

Mango

Vinegar

Garlic

Pepper

Salt

Equipment you will use

Food Processor

Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Ingredients you will need

Whole Chicken

Mango

Sauce

Equipment you will use

Ziploc Bags

Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting.

Ingredients you will need

Mango

Sauce

Salt

Equipment you will use

Sauce Pan

Preheat a grill to medium and brush with canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Grill

Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes.

Ingredients you will need

Marinade

Whole Chicken

Mango

Sauce

Equipment you will use

Grill

Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Lime Juice

Green Onions

Cilantro

Parsley

Garlic

Agave

Sauce

Equipment you will use

Food Processor

Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.

Ingredients you will need

Sauce

Whole Chicken

Mango

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

1teaspoon

agave syrup 2Tbsps

canola oil, plus more for the grill 3

chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can 118milliliters

fresh flat-leaf parsley leaves 296milliliters

loosely packed fresh cilantro, not chopped, stems and all 355milliliters

fresh cilantro leaves 3cloves

garlic, minced 4cloves

garlic 237milliliters

grapeseed oil 6servings

Kosher salt and freshly cracked pepper 3Tbsps

fresh lemon juice 59milliliters

fresh lime juice 3

mangoes, peeled, pitted and chopped 3Tbsps

rice vinegar (not seasoned)2

scallions, white parts only, roughly chopped 2kilograms

12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Masia Puigmolto Can Xa Brut Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.