Chipotle Mango Barbecue Chicken

Ingredients:

• 250g mango, peeled, pitted and roughly chopped
• 70g coriander leaves
• 2 chipotle peppers in adobo, plus 1 tbsp adobo sauce
• 2 tbsp unseasoned rice wine vinegar
• 4 cloves garlic, peeled
• 2 tbsp fresh lemon juice
• 1 tbsp grapeseed oil, plus extra for grill
• 2 tsp salt
• 1 tsp freshly cracked black pepper
• 1kg chicken thighs and drumsticks, bone-in, skin-on

Preparation:

1) Put the mango, coriander, chipotle, vinegar, garlic, lemon juice, 1 tbsp of oil, and salt and pepper in a food processor and puree until smooth. Adjust seasonings, to taste.

2) Add the chicken with half the mango mixture to 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 into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side. Use the rest to baste the chicken.

4) Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

5) Grill the chicken turning and basting about every 5 minutes with the mango sauce until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.