BBQ chicken with chipotle and mango sauce

Ingredients:

• 900 g of boneless chicken thighs and drumsticks with skin
• 1.5 cups coarsely chopped mango (peeled and pitted)
• 3/4 cup fresh cilantro with stems (sprinkle loosely, do not chop)
• 2 tablespoons fresh lemon juice
• 2 tbsp. l. young rice wine vinegar
• 1 tablespoon canola oil, plus more for grilling
• 4 peeled cloves of garlic
• 2 teaspoons coarse salt
• 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
• 1 tsp. crushed black pepper

Preparation:

1. Place the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle pepper, salt, and pepper in a food processor and puree until smooth. Season to taste.
2. Place the chicken and half of the mango-chipotle sauce in a zip-top plastic bag and mash to coat. Refrigerate for at least 6 hours to marinate.
3. Place the other half of the sauce in a small saucepan and simmer over low heat, stirring frequently, until thickened, about 15 minutes. Set aside some sauce for serving, and spoon the remaining sauce over the chicken every few minutes.
4. Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and place it on the grill.
   
   Bake the chicken for 20-25 minutes, turning and basting with the sauce every 5 minutes, until cooked through. Transfer to a serving platter and serve with the reserved mango-chipotle sauce.