Chipotle-Mango Barbecue Chicken With Cilantro Chimi

Name: Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken:; 3 mangoes, peeled, pitted and chopped; 1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all; 3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can; 3 tablespoons rice vinegar (not seasoned); 4 cloves garlic; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons canola oil, plus more for the grill; Kosher salt and freshly cracked pepper; 12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds); For the chimichurri:; 1 1/2 cups fresh cilantro leaves; 1/2 cup fresh flat-leaf parsley leaves; 2 scallions, white parts only, roughly chopped; 3 cloves garlic, minced; 1 cup grapeseed oil; 1 teaspoon agave syrup; 1/4 cup fresh lime juice; Kosher salt and freshly cracked pepp

Servings: persons

For the chicken:
3 mangoes, peeled, pitted and chopped
1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
3 tablespoons rice vinegar (not seasoned)
4 cloves garlic
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil, plus more for the grill
Kosher salt and freshly cracked pepper
12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
For the chimichurri:
1 1/2 cups fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 scallions, white parts only, roughly chopped
3 cloves garlic, minced
1 cup grapeseed oil
1 teaspoon agave syrup
1/4 cup fresh lime juice
Kosher salt and freshly cracked pepp

1
Prepare the chicken: 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.
2
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.
3
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.
4
Preheat a grill to medium and brush with canola oil. 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.
5
Meanwhile, make the chimichurri: 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.
6
Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the chicken:, 3 mangoes, peeled, pitted and chopped, 1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all, 3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can, and more.

Yes, Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions