Chunky Ginger-Mango Barbecue Sauce with Mixed Grill

  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 4 servings
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1 tablespoon extra-virgin olive oil, plus some for drizzling

1 medium red onion, chopped

1 small red pepper, seeded and chopped

2 mangos, peeled and chopped

Salt and freshly ground black pepper

1/4 cup tamari sauce

2 tablespoons Worcestershire sauce

1 (1-inch) piece ginger root, peeled

1 orange, zested and juiced

1 lime, zested and juiced

1/4 cup honey

1 cup chicken stock

Hot sauce, a tablespoon or so

4 pieces boneless skinless chicken breasts or thighs

4 loin lamb chops

1 cup chopped arugula or frisee or mixed baby greens

Handful basil or tarragon leaves, shredded or torn


  1. Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk. 
  2. Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs. 
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