Chunky Ginger-Mango Barbecue Sauce with Mixed Grill
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).