The other night my husband BBQ’d some chicken that was righteous.
I cut up a whole chicken and he grilled it over low heat, turning each piece about every five minutes, for a total of about 50 minutes. Toward the end, he brushed on some bottled mango-chipotle sauce. He also grilled some red bell pepper strips and corn on the cob (don’t bother removing the silks – just put the whole thing right on the grill with husks & silks intact – turn every five minutes for about 20 minutes). I steamed some broccoli.
I felt like we needed one more thing to go with the chicken. We had a mango that wasn’t getting any younger, plus avocados and limes. Here is the recipe.
Make the dressing first:
- 1/2 cup minced red onion
- 1 tablespoon olive oil
- juice of one lime
- good squeeze of honey
- salt and pepper
Combine all of the dressing ingredients and taste it. It should be slightly sweet with a peppery kick.
Peel and dice one mango. Pour the dressing over and let sit until ready to serve.
When ready to serve – peel and dice two avocados and gently mix into the mango pieces.
This was great with the chicken. It would also go well with pork or grilled fish.
Possible additions: cilantro, minced hot pepper, a chopped & seeded tomato… you could chop everything small and serve as a dip with tortilla chips.
Substitute papaya, cantaloupe, or peaches for the mango.
Pour the whole thing over a bowl of cleaned, chopped fresh spinach for a great salad.