Mango-Honey Glazed Chicken
the weekend of BBQ'ing: Part 2
first there was the side: Coleslaw w/ Creamy Cumin Vinaigrette
and now for the main course/star of the BBQ....
Mango-Honey Glazed Chicken.
the success of this BBQ is owed entirely to Bobby Flay for his menu planning, the execution however, is a shared effort between myself and mr. handsome, who i love cooking alongside.
although to be honest, i think he enjoys it more in the summer, something about a grilling apron and utensils, oh and we can't leave out the beer.
2 tablespoons canola oil
4 cloves garlic, chopped
1 small spanish onion, chopped
3 ripe mangos, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup orange juice
1/4 cup pineapple juice
3 - 4 tablespoons clover honey
1/4 - 1/2 tsp chile de arbol powder
sea salt & freshly ground pepper
8 chicken breasts
heat oil in a large high-sided sauté pan over medium-high heat. add the garlic and onion cook until soft, about 4 minutes. add the mangoes and cook until soft and juicing stirring occasionally. add the wine, orange and pineapple juices, 3 tablespoons of honey and the chile de argol and cook, stirring occasionally, about 3 minutes.
transfter to a blender and carefully blend until smooth, about 2 minutes. strain into a bowl, season with salt and pepper and more honey if needed. the mixture should be a thick puree. if too thick this with a touch of water. let cool to room temperature.
add mixture to chicken and turn to coat. cover and refrigerate for 1 1/2 - 3 hours, turning a few times.
remove chicken from the refrigerator 30 minutes before grilling.
heat the grill for indirect grilling
place chicken on the grill directly over the heat and cook until browned 8-10 minutes. flip the chicken over and continue grilling until the bottom is golden brown about 8-10 minutes longer. move chicken to indirect heat until desired temperature is reached, baste with more glaze during final minutes.
remove to platter and drizzle with more glaze.
mango-honey glaze recipe courtesy Bobby Flay