Chunky Ginger-Mango Barbecue Sauce with Mixed Grill

Name: Chunky Ginger-Mango Barbecue Sauce with Mixed Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus some for drizzling; 1 medium red onion, chopped; 1 small red pepper, seeded and chopped; 2 mangos, peeled and chopped; Salt and freshly ground black pepper; 1/4 cup tamari sauce; 2 tablespoons Worcestershire sauce; 1 (1-inch) piece ginger root, peeled; 1 orange, zested and juiced; 1 lime, zested and juiced; 1/4 cup honey; 1 cup chicken stock; Hot sauce, a tablespoon or so; 4 pieces boneless skinless chicken breasts or thighs; 4 loin lamb chops; 1 cup chopped arugula or frisee or mixed baby greens; Handful basil or tarragon leaves, shredded or torn

Servings: persons

1 tablespoon extra-virgin olive oil, plus some for drizzling
1 medium red onion, chopped
1 small red pepper, seeded and chopped
2 mangos, peeled and chopped
Salt and freshly ground black pepper
1/4 cup tamari sauce
2 tablespoons Worcestershire sauce
1 (1-inch) piece ginger root, peeled
1 orange, zested and juiced
1 lime, zested and juiced
1/4 cup honey
1 cup chicken stock
Hot sauce, a tablespoon or so
4 pieces boneless skinless chicken breasts or thighs
4 loin lamb chops
1 cup chopped arugula or frisee or mixed baby greens
Handful basil or tarragon leaves, shredded or torn

1
Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat.
2
Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper.
3
Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce.
4
Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken.
5
Remove the ginger chunk.
6
Heat a grill pan over medium-high heat.
7
Coat the meats with a drizzle of olive oil and season with salt and pepper.
8
Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers.
9
Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

725

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 17 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, plus some for drizzling, 1 medium red onion, chopped, 1 small red pepper, seeded and chopped, 2 mangos, peeled and chopped, and more.

Yes, Chunky Ginger-Mango Barbecue Sauce with Mixed Grill 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!