Sweet Mango Barbecue Chicken with a sweet and tangy marinade that’s out of this world! Juicy, flavorful, and with a tropical twist, it’s a must for your summer BBQ’s!
Any excuse is good enough excuse for G to fire up the grill and have steaks going. With the Southern California weather feeling like summer already, it was no surprise for me to find the self-proclaimed grill master in the kitchen, intent on marinating a huge slab of tri-tip to go on hot coals in a few hours.
But although tender slices of beef in teriyaki sauce sounded amazing, I was more in the mood for barbecued chicken with a tropical twist.
This sweet mango barbecue chicken uses a sweet and tangy combination of mango nectar (I used KERNS) and BBQ sauce with healthy dashes of red pepper flakes to kick it up a notch. It was Oh. So. Good. even G has to concede, today’s round of pitmaster battle goes to me.
Here are a few tips on how to make the most delicious sweet mango barbecue chicken ever:
- I usually use Kerns mango nectar because it’s available year round but during summer months when fresh mangoes are aplenty, I like to puree the fruit flesh into a smooth pulp to use instead. Depending on how sweet your mangoes are, add brown sugar to taste. Please, please, try to find Manila mangoes, they’re the best in the world!
- Make sure to pat dry the chicken thighs with paper towels to keep the extra liquid from diluting the marinade.
- After you drain the chicken, bring the sweet mango barbecue marinade to a boil for a good 15 to 20 minutes for food safety and to reduce it into a delicious glaze for basting. You can always double the marinade, marinate the chicken overnight with half of the mixture and reduce the other half to use as sauce.
Sweet Mango Barbecue Chicken with a sweet and tangy marinade that's out of this world! Juicy, flavorful, and with a tropical twist, it's a must for your summer BBQ's!
- 4 (4 ounces each) boneless chicken thigh meat
- salt and pepper to taste
- 1 cup mango nectar (I used KERNS)
- 1/4 cup barbecue sauce
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil
Trim chicken thigh fillets of extra fat, wash and drain well. Season with salt and pepper to taste.
In a bowl, combine mango nectar, barbecue sauce, and red pepper flakes. Marinate chicken for about 4 hours or overnight for best results. Drain from marinade.
In a saucepan, bring the mango nectar-barbecue marinade to a boil. Lower heat and simmer for about 15 to 20 minutes or until reduced to 1/2 cup. Add sesame oil and stir to combine.
Arrange chicken in a single layer on a hot grill and cook for about 3 to 5 minutes on each side. When the meat starts to lose its pink, start to baste regularly with reduced marinade. Continue to cook for about 3 to 5 minutes on each side or until chicken is cooked through and juices run clear. Let rest for about 5 minutes before slicing.