Salmon with Lentils

Sweet and smoky grilled chicken is served with a fresh chimichurri.
Directions for: Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri

Ingredients

For the chicken

3 mangoes, peeled, pitted and chopped

1 cups loosely packed fresh cilantro, not chopped, stems and all

3 chipotle chile peppers in adobo sauce, plus 1 tbsp sauce from the can

3 Tbsp rice vinegar (not seasoned)

4 cloves garlic

3 Tbsp fresh lemon juice

1 Tbsp canola oil, plus more for the grill

Kosher salt and freshly cracked pepper

12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5lbs)

For the chimichurri

1 cups fresh cilantro leaves

cup fresh flat-leaf parsley leaves

2 scallions, white parts only, roughly chopped

3 cloves garlic, minced

1 cup grapeseed oil

1 tsp agave syrup

cup fresh lime juice

Kosher salt and freshly cracked pepper

Directions

For the chicken

1. Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.

2. Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

3. Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting.

4. Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes.

For the chimichurri

1. Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving.

2. Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.

Source and Credits

Recipe courtesy Guy Fieri for Food Network Magazine

See more: Chicken, Dinner, Fruit, Main, Poultry