Mango-Ginger BBQ Chicken Drumsticks

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This is out of the July/August 2020 Eating Well magazine...this creates a sweet and fragrant glaze for grilled chicken...you are use other pieces of chicken just adjust the cooking time..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (295.8 g)
  • Calories 431.6
  • Total Fat - 21.3 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 208.7 mg
  • Sodium - 720.1 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 15.4 g
  • Protein - 40.6 g
  • Calcium - 31.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat grill to medium-high

Step 2

Combine mango, ketchup, vinegar, brown sugar, tamari (or soy-sauce), ginger, five-spice and turmeric in a blender. Blend on high until smooth. Reserve 1/2 cup of the sauce in a large bowl. Bring the remaining sauce to the grill for basting.

Step 3

Oil the grill rack. Turn one burner to low. Place the chicken on the hot side of the grill and cook, flipping occasionally, until lightly browned on all sides, about 5 minutes. Transfer to the low-heat side and continue to cook, flipping occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160°F, 15 to 20 minutes more. Return the chicken to the hot side of the grill. Brush generously with the basting sauce and cook, turning occasionally and brushing with more sauce, until slightly charred and the internal temperature reaches 165°F, about 5 minutes.

Step 4

Drizzle the chicken with honey and sprinkle with salt. serve with the reserved sauce and garnished with scallions, if desired.

Tips & Variations


No special items needed.

Related

JostLori

Wowzers! This is a DELICIOUS bbq chicken! We loved the gingery taste and the chicken was cooked perfectly with a beautiful sticky glaze to it. The honey and salt took it over the top - don't skip this step!!! I did serve the extra sauce on the side, but it didn't really need it. Used thighs because, well, thighs are the best! I chopped the scallions, and totally forgot to spinkle them on for the photo - sorry about that! This recipe is going into my Best of 2021 file...

review by:
(21 May 2021)