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directions:
Preheat oven to 300 degrees. In a small bowl, combine 1
tablespoon of the brown sugar, ½ teaspoon of the salt, garlic
powder and black pepper. Rub this mixture all over the chicken
pieces. Arrange in a single layer on a large rimmed baking sheet.
Bake until cooked through, about 1 hour. Meanwhile, put the
mango, chipotle pepper, garlic, lime juice, ketchup, melted
butter, 1 tablespoon of brown sugar and ¼ teaspoon of salt in
a food processor. Purée until smooth. Cover and refrigerate
until needed. Brush the chicken on all sides with the mango
sauce. Heat over direct medium-high heat on the grill, turning
occasionally until heated through, 7-10 minutes. Alternatively,
arrange sauced chicken on a baking sheet and heat in a 450
degree oven until heated through, 12-15 minutes.
Contributed by Christine Pittman from Cook the Story
mango chipotle
chicken
Makes 4 servings
Prep time: 15 minutes
Cooking time: 1 hour 10 minutes
ingredients:
2 tablespoons packed brown sugar, divided
¾ teaspoon salt, divided
½ teaspoon garlic powder
½ teaspoon coarse black pepper
8 skinless bone-in chicken pieces, such as
thighs and drumsticks (about 3 lbs.)
1 mango, peeled, pitted and diced
1 chipotle pepper in adobo sauce
1 clove of garlic
2 tablespoons lime juice
½ cup ketchup
1 tablespoon melted butter
