Chunky Ginger-Mango Barbecue Sauce with Mixed Grill
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 962
- Total Fat
- 43
- Saturated Fat
- 16
- Carbohydrates
- 59
- Dietary Fiber
- 6
- Sugar
- 48
- Protein
- 86
- Cholesterol
- 285
- Sodium
- 1814
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
Ingredients
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
Directions
- 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.
- 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.