Mango-Honey Chipotle Grilled Chicken

So it's almost literally raining mangoes everywhere in South Florida! That's a good thing because my dear friend Lili has a tree and she has been graciously providing me with a healthy supply of those golden sweet beauties.

Having those mangoes and a big bag of chipotle peppers, that my sister-in-law Maria brought over from San Francisco, can only mean one thing.  Time to make a great BBQ sauce! Smokey, sweet and with just the right amount of a kick, my mango-honey chipotle sauce is perfect for grilling chicken.

Start by making a brine to keep your chicken moist as it grills, then coat the chicken in the sauce, slap it on the grill and you are just minutes away from truly juicy, flavorful chicken. Serve with a big green salad, ice-cold beer and an extra side of mango-honey chipotle sauce for dipping - dinner is done!

Serves 4

6 - 8 pieces of chicken boneless skinless - breasts and/or thighs

Brine solution: 3 tablespoons kosher salt, 2 tablespoons brown sugar, dissovled in 1 quart of water

Salt & pepper

• Brine chicken from 2-8 hours, as time permits. Remove from and discard brine solution. Rinse chicken and pat thoroughly dry with paper towel. Salt and pepper each side.
• Place chicken in a wide, shallow bowl, add ½ cup of the Mango-Honey Chipotle BBQ Sauce (recipe follows). Mix well to coat all pieces. Allow to marinate for 20 minutes while the grill heats up.
• Heat grill over high heat for 15 - 20 minutes. Place chicken pieces over hot grates and cook 5 minutes per side, depending on thickness of chicken. Allow chicken to rest 5 minutes before serving.

Serve with additional sauce on the side for dipping and ice cold beer.

Mango-Honey Chipotle BBQ Sauce

2-4 dried chipotle pepper (Use more or less depending on how much heat you want)

2 tablespoon canola oil

1 medium red onion, finely diced

6 cloves garlic, finely minced

6 oz tomato paste

4 tablespoon honey

¾ cup of pepper soaking liquid

1 teaspoon sweet smoked Spanish paprika

2 mangoes, diced

1/3 cup lime juice

2 teaspoons mustard

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon Kosher salt

• Place dried peppers in 3 cups boiling water, allow to soften for about 30 minutes. remove from water and set water aside. Remove stem, seed and ribs from peppers and discard. Chop finely. Warning: be very careful to not touch your eyes or lips and clean your hand thoroughly afterwards.

• Heat pan over medium heat, add onions and cook 5-7 minutes.
• Add garlic and cook for 1-2 minutes
• Spoon in the tomato paste and honey, stir to incorporate into onions and garlic.  Cook until paste begins to caramelize.
• Add the pepper water to deglaze the pan and then add all the remaining ingredients.
• Cook on low for 20 minutes or until thickened.
• Using an immersion blender (or a regular blender), blend through until thick and smooth.  You can strain through a sieve if you prefer a very smooth sauce.

Take off heat and allow to cool, store in airtight container, best in a mason jar. Keep refrigerated. Keeps for a month, makes about 2 cups.