Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

BBQ chicken with chipotle peppers, mango and chimichurri sauce - a detailed recipe.

Ingredients:

Grilled chicken

• 3 mangoes, halved and pitted, coarsely chopped
• 1 1/4 cups loosely packed fresh cilantro, with stems
• 3 chipotle chili peppers in adobo sauce, and 1 tablespoon of sauce, or to taste
• 3 tbsp rice vinegar (no spices)
• 4 cloves of garlic
• 3 tablespoons fresh lemon juice
• 1.5 tbsp vegetable oil, plus more for grilling
• Coarse salt and freshly ground pepper
• 2.2 kg chicken thighs and drumsticks, with skin (about 12 pieces)

Chimichurri sauce

• 1.5 cups fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 2 green onions, white parts only, coarsely chopped
• 3 cloves garlic, chopped
• 1 cup grapeseed oil
• 1 tsp. agave syrup
• 1/4 cup fresh lime juice
• Coarse salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, chicken legs, parsley, green onions, grape seed oil, lime juice, lemon juice, chipotle pepper, adobo sauce, rice vinegar, Agave nectar, mango

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Preparation:

Step 1
• Prepare the chicken: Place mango, cilantro, chipotle pepper, adobo sauce, vinegar, garlic, lemon juice, vegetable oil, 1 tablespoon salt, and 1 teaspoon pepper in a food processor; process until smooth.
Step 2
• Place the chicken thighs and drumsticks in a large zip-lock bag and pour half the marinade over them. Seal the bag and spread the marinade evenly over the meat. Marinate in the refrigerator for 6 hours.
Step 3
• Transfer the other half of the marinade to the saucepan, bring to a boil, and simmer over low heat, stirring frequently, until the sauce thickens, about 15 minutes. Season with salt to taste.
Step 4
• Preheat the grill to medium and brush with vegetable oil. Remove the chicken from the marinade, shaking off any excess. Grill, turning, for 25 minutes. Then pour the sauce over the chicken and continue grilling until cooked through, another 5 minutes.
Step 5
• Meanwhile, prepare the chimichurri sauce: In a food processor, combine cilantro, parsley, green onion, garlic, grapeseed oil, agave syrup, lime juice, and salt and pepper to taste; process until finely chopped (but not pureed). Let stand for 15 minutes before serving.
Step 6
• Place the chicken on a platter and drizzle with the remaining mango sauce. Pour the chimichurri sauce into individual serving bowls and serve with the chicken.

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