Monday, July 6, 2015

Monday’s Bread Bowl: Blackened Mango Chicken

 Sticky and Tangy BBQ Chicken

This was on the menu over the July 4th weekend.  The Mixed Stew familia had to lick our lips and fingers over this rendition of BBQ Chicken.   Here’s the recipe:

What you will need:

1 large plastic container w/ lid
1 pair of tongs
1 large purple onion, sliced into rings
4 garlic toes, sliced small
6 – 8 chicken leg quarters
1 (12.7 oz.) bottle Double Golden Fish Brand mango sauce
1/3 cup soy sauce
½ tablespoon red pepper flakes
1 Outdoor BBQ Grill with open-flame, at 300 degrees F
1 platter for serving

Cooking & Directions:

Combine chicken parts, onion, and garlic in large container.  Add soy sauce, mango sauce, and pepper flakes.  Toss and coat chicken parts with tidbits and spices.  Cover with lid and place in refrigerator overnight to marinate.  Pull container out of refrigerator in the morning and turn chicken legs over in marinade to ensure a thorough seasoning.  Cover and place back in fridge.

Prepare grill and fire for cooking.  Take chicken out of the fridge at least 1 hour before fire is really ready for grilling.  THE GRILL MUST BE HOT.  Place poultry on grill.  Let chicken parts cook on each side for 8-10 minutes (depending on size).  Expect chicken skin to blacken as shown.  Place fully-cooked legs on platter.  Let chicken rest for 5 or 10 minutes then serve immediately.                    

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