Chicken with Pineapple-Mango-Chipotle Barbecue Sauce
A little sweet, a little tangy and full of tropical flavor, this barbecue sauce might just become your go-to for grilled or baked chicken.
AuthorLemons & Anchovies
5chipotles with adobo sauceabout 1/3 cup; use 3 for less kick
1 1/2 - 2cupsfrozen mango and pineapple pieces
1/4cuplightly-packed brown sugarlight brown
1whole chickencut up or 8-10 chicken pieces (I used 2 half breasts, 3 thighs and 3 drumsticks)
To prepare the barbecue sauce, place all the ingredients from the shallot to the brown sugar in a blender or food processor and process until smooth. I warmed mine up over the stove just to get a better idea of how it would taste once cooked but you don't have to do this. Feel free to adjust by increasing or reducing the amount of chipotle peppers, vinegar and/or sugar to suit your taste.
Prep the chicken pieces by rinsing and drying them with paper towels. Season with salt.
To marinate, toss the chicken pieces in about 2 cups of the barbecue sauce in a large bowl and save the remaining for serving. Marinate for at least 4 hours (better overnight).
To bake the chicken (you can grill them, too), preheat your oven to 375℉. Tip: You should take the chicken out of the refrigerator about one hour before you plan to bake or grill it to allow it some time to come to room temperature. Arrange the chicken pieces on a baking sheet and bake for about 35 minutes. If you want a browner exterior, set the chicken pieces under a broiler for just a couple of minutes until you get some charring on top. Serve warm with the remaining sauce.
This makes about 3 cups barbecue sauce which will leave about 1 cup extra for serving with the cooked chicken.