Mango Ginger BBQ Chicken

Winter or Summer crowd pleaser!

Chicken pieces marinated and basted with a blend of classic barbecue sauce ingredients including ketchup & vinegar with mango, ginger, Chinese five-spice and plenty of turmeric for a sweet and fragrant glaze and then grilled over the BBQ or slow oven baked on a cozy winters day makes this weeks recipe a crowd pleaser.

Including turmeric in any recipe adds the benefits of its powerful anti-inflammatory properties!

Ingredients for mango-ginger BBQ chicken recipe

  • 1 medium mango, peeled and chopped

  • ⅓ cup tomato ketchup

  • ¼ cup cider vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoon reduced-sodium Tamari or Soy sauce

  • 1 tablespoon grated fresh ginger

  • ½ teaspoon Chinese five-spice powder (see Tip)

  • ½ tablespoon 3xr Curcumin Super Blend Powder (Turmeric)

  • 5kg chicken drumsticks / wings / Marylands / pieces on skewers

  • 1 tablespoon honey

  • ¼ teaspoon Celtic / Himalayan salt

  • Thinly sliced spring onions for garnish

Directions

  1. Preheat bbq or oven grill to medium-high.

  2. Combine mango, ketchup, vinegar, brown sugar, tamari (or soy sauce), ginger, five-spice and turmeric in a blender. Blend on high until smooth. Reserve 1/2 cup of the sauce for serving.

  3. Toss chicken with another 1/2 cup sauce in a large bowl. Bring the remaining sauce to the grill for basting.

  4. Oil the bbq grill rack. Turn one burner to low. Place the chicken on the hot side of the grill and cook, flipping occasionally, until lightly browned on all sides, about 5 minutes. Transfer to the low-heat side and continue to cook, flipping occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers at least 70°C, 15 to 20 minutes more.

  5. Return the chicken to the grill. Brush generously with the basting sauce and cook, turning occasionally and brushing with more sauce, until slightly charred and the internal temperature reaches 80C, about 5 minutes.

  6. Drizzle the chicken with honey and sprinkle with salt. Serve on a bed of steamed brown or white rice with the reserved sauce and garnished with the spring onions.