Barbecue Chicken with Chipotle, Mango and Pepper chimichurri sauce

Barbecue chicken with chipotle pepper, mango and chimichurri sauce – A detailed recipe for cooking. Share with friends: Dish Photography: Kat Toy Time: 1 hour. 10 min. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Grilled chicken

• 3 mangoes, cut in half and take out the seeds, large chop
• 1 1/4 Art. freshly laid fresh cilantro, with stems
• 3 chili peppers in adobo sauce, and 1 tbsp. l sauce, or taste
• 3 tbsp. l rice vinegar (without spices)
• 4 cloves of garlic
• 3 tbsp. l fresh lemon juice
• 1.5 tbsp. l vegetable oil, and also for grilling
• Coarse salt and freshly ground pepper
• 2.2 kg chicken thighs and legs, with skin (approximately 12 PC.)

Chimichurri sauce

• 1.5 tbsp. fresh cilantro leaves
• 1/2 tbsp. fresh parsley leaves
• 2 green onion feathers, only white parts, coarsely chopped
• 3 cloves of garlic, chop
• 1 tbsp. grape seed oil
• 1 tsp agave syrup
• 1/4 Art. fresh lime juice
• Coarse salt and freshly ground pepper

Recipes with similar ingredients: chicken thighs, chicken legs, parsley, green onions, grape oil, lime juice, lemon juice, chipotle pepper, adobo sauce, rice vinegar, agave nectar, mango

Recipe preparation:

1. Cook the chicken: put in a food processor mango, cilantro, chipotle pepper, adobo sauce, vinegar, garlic, lemon juice, vegetable oil, 1 tbsp. l salt and 1 tsp. pepper; chop to the state of mashed potatoes.
2. Place chicken thighs and drumsticks in a large zip bag, pour half the marinade. Close the bag and evenly distribute the marinade for meat. Put in the refrigerator marinate for 6 hours.
3. Transfer the other half of the marinade to the stewpan, bring to boil and simmer over low heat, stirring frequently, until until the sauce thickens, about 15 minutes. Season with salt to taste.
4. Preheat grill to medium temperature and grease with vegetable oil. Remove the chicken meat from the marinade by shaking off the excess marinade. Fry the chicken meat, turning over, for 25 minutes. Then water sauce and continue to fry until cooked, another 5 minutes.
5. Meanwhile, cook chimichurri sauce: mix in food processor cilantro, parsley, chives, garlic, butter from grape seed, agave syrup, lime juice, salt and pepper taste; finely chop (but not mashed). Before serving leave for 15 minutes
6. Put chicken meat on a dish, pour over the remaining mango the sauce. Pour chimichurri sauce into portioned sauces and serve with chicken.