Chipotle Mango Barbecue Sauce Recipes

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CHIPOTLE-MANGO BBQ CHICKEN

Provided by Guy Fieri

Categories     main-dish

Time 7h40m

Yield 2 to 4 servings

Number Of Ingredients 10



Chipotle-Mango BBQ Chicken image

Steps:

  • Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
  • Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
  • Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
  • Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
  • Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

CHIPOTLE-MANGO SIRLOIN STEAKS

Freeze your steaks right in a bag of this tangy, tropical marinade, and you'll be ready for grilling whenever the mood strikes.

Provided by Cheri Liefeld

Categories     Entree

Time 8h30m

Yield 4

Number Of Ingredients 4



Chipotle-Mango Sirloin Steaks image

Steps:

  • In 1-quart saucepan, heat nectar to boiling. Cook, stirring occasionally, until reduced to 1/4 cup.
  • In food processor or blender, pour reduced nectar; add steak sauce and chiles. Cover; process until marinade is smooth.
  • Place steaks in large freezer plastic bag. Pour marinade over steaks. With fingers, rub marinade onto steaks until coated. Seal bag, removing all air. Refrigerate 8 hours or overnight, or freeze up to 2 months.
  • If steaks are frozen, place in refrigerator to thaw overnight.
  • Heat gas or charcoal grill. Remove steaks from marinade; discard marinade. Place steaks on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until desired doneness.

Nutrition Facts : ServingSize 1 Serving

1/2 cup mango nectar
1 cup steak sauce
2 chipotle chiles in adobo sauce
4 to 6 beef sirloin steaks (2 to 3 lb)

MANGO CHIPOTLE WING SAUCE

Looking for a tasty new sauce? This one has a beautiful combination of ingredients that will excite everyone's taste buds! VIDEO https://www.youtube.com/watch?v=LeleY5p77OA

Provided by CLUBFOODY

Categories     < 60 Mins

Time 40m

Yield 1 cup

Number Of Ingredients 7



MANGO CHIPOTLE WING SAUCE image

Steps:

  • In a medium saucepan on medium heat, add mango nectar, brown sugar, puréed chipotle in adobo, cold butter, lime juice, garlic and chipotle chili pepper. Whisk the ingredients and bring it to a simmer. As soon as it starts to bubbles, reduce heat to low and whisk often.
  • When the sauce thickens, about 35 to 45 minutes, remove from the heat and pour it over wings. Makes one cup.

1 1/2 cups mango nectar
2 tablespoons brown sugar
1 tablespoon chipotle chile in adobo (pureed)
1 tablespoon butter
1 tablespoon lime juice
2 garlic cloves, pressed
1/2 teaspoon chipotle chili pepper

CHIPOTLE BBQ SAUCE

This is a delicious and spice barbeque sauce that is delicious with ribs or chicken especially in combination with our Chipotle Dry Rub. Brush the sauce on ribs or chicken as they cook on the grill or mix it with pulled pork or shredded beef for a great sandwich.

Provided by Kristen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 30m

Yield 12

Number Of Ingredients 13



Chipotle BBQ Sauce image

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 315.5 mg, Sugar 6.3 g

1 tablespoon butter
½ cup diced onions
3 cloves garlic, minced
½ cup ketchup
½ cup beer
⅓ cup distilled white vinegar
2 tablespoons prepared jalapeno pepper jelly
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon ground cumin
2 teaspoons ground dried chipotle pepper
1 teaspoon paprika
1 teaspoon salt

CHIPOTLE MANGO BARBECUE SAUCE

Make and share this Chipotle Mango Barbecue Sauce recipe from Food.com.

Provided by Barb G.

Categories     Sauces

Time 20m

Yield 3 cups sauce

Number Of Ingredients 15



Chipotle Mango Barbecue Sauce image

Steps:

  • In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
  • Process until smooth, about 15 seconds.
  • Scrape down sides with a rubber spatula.
  • Pulse 2 or 3 times.
  • Fold in diced mango and refrigerate overnight before using.
  • Tastes great over pork.

Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.1, Sodium 1630.8, Carbohydrate 53.1, Fiber 1.4, Sugar 46.6, Protein 2.9

1 teaspoon pureed chipotle chile
1 (14 ounce) bottle ketchup
1/2 cup water
2 teaspoons molasses
2 teaspoons creole mustard or 2 teaspoons whole grain mustard
2 teaspoons chopped garlic
1/4 cup onion, chopped
2 tablespoons firmly packed light brown sugar
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons peeled and grated fresh ginger
1 pinch black pepper
1/2-2/3 cup diced mango

CHIPOTLE-MANGO BARBECUE CHICKEN WITH CILANTRO CHIMICHURRI RECIPE - (4.6/5)

Provided by mahto

Number Of Ingredients 19



Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri Recipe - (4.6/5) image

Steps:

  • Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste. Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate. Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting. Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn't burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes. Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn't be a puree). Set aside at least 15 minutes before serving. Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.

For the chicken:
3 mangoes, peeled, pitted and chopped
1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
3 tablespoons rice vinegar (not seasoned)
4 cloves garlic
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil, plus more for the grill
Kosher salt and freshly cracked pepper
12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
For the chimichurri:
1 1/2 cups fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 scallions, white parts only, roughly chopped
3 cloves garlic, minced
1 cup grapeseed oil
1 teaspoon agave syrup
1/4 cup fresh lime juice
Kosher salt and freshly cracked pepper

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