Remix: Sweet & Spicy Mango Barbecued ChickenFriday, June 15, 2012
4 tbsp sea salt
1/4 c. brown sugar
6 garlic cloves, crushed
2 lemons, quartered
2 limes, quartered
1 cup orange juice
Chopped fresh cilantro (optional)
1 large sweet onion, finely diced
2" piece fresh ginger, peeled & minced
6 cloves garlic, minced
1 red bell pepper, cored, seeded & diced
2 jalapeno peppers, seeded & diced
1 1/2 c. diced fresh mango
1 c. diced tomatoes
3/4 c. brown sugar
1/4 c. Worcestershire sauce
1/4 c. apple cider vinegar
Juice & zest of 2 limes
2 T. Liquid Smoke
1 tbsp dijon mustard
2 tsp allspice
3 T. honey
1/4 c. roughly chopped fresh cilantro leaves & stems
Add chicken to the brine if your container is large enough to fit it and has a tight lid. Otherwise, use large plastic bags to hold the chicken and brine. Make sure the chicken quarters are completely immersed in the brine. Refrigerate for at least 1 hour and up to 3 hours.
Add the diced mangoes to the pan and saute until mangoes soften and start to break down.
Add tomatoes, lime zest and lime juice to the pan. I used about 1/2 can diced tomatoes along with yellow cherry tomatoes. Any combination of fresh tomatoes is fine, or just use a whole can.
The remaining steps are essentially the same as the original Oven Barbecued Chicken post, so I'll just summarize the basics:
Remove from the pan and place chicken on your roasting rack in one layer. Roast the chicken, without sauce, for 10 -15 minutes until golden brown.