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Prep Time:40 minsTotal Time:40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediummango, peeled and chopped⅓cupketchup¼cupcider vinegar2tablespoonsbrown sugar1tablespoonreduced-sodium tamari or low-sodium soy sauce1tablespoongrated fresh ginger½teaspoonChinese five-spice powder (see Tip)½teaspoonground turmeric3poundschicken drumsticks1tablespoonhoney¼teaspoonsaltThinly sliced scallions for garnish
Cook Mode(Keep screen awake)
Ingredients
1mediummango, peeled and chopped
⅓cupketchup
¼cupcider vinegar
2tablespoonsbrown sugar
1tablespoonreduced-sodium tamari or low-sodium soy sauce
1tablespoongrated fresh ginger
½teaspoonChinese five-spice powder (see Tip)
½teaspoonground turmeric
3poundschicken drumsticks
1tablespoonhoney
¼teaspoonsalt
Thinly sliced scallions for garnish
DirectionsPreheat grill to medium-high.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 for serving.Toss chicken with another 1/2 cup sauce in a large bowl. Bring the remaining sauce to the grill for basting.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 degrees 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 degrees F, about 5 minutes.Drizzle the chicken with honey and sprinkle with salt. Serve with the reserved sauce and garnished with scallions, if desired.TipsTip: Most often a blend of cinnamon, cloves, fennel seed, star anise and Sichuan peppercorns, warming Chinese five-spice powder pairs well with sweet or savory dishes–or in this case, both a sweet and savory sauce for chicken.Originally appeared: EatingWell Magazine, July / August 2020
Directions
Preheat grill to medium-high.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 for serving.Toss chicken with another 1/2 cup sauce in a large bowl. Bring the remaining sauce to the grill for basting.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 degrees 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 degrees F, about 5 minutes.Drizzle the chicken with honey and sprinkle with salt. Serve with the reserved sauce and garnished with scallions, if desired.TipsTip: Most often a blend of cinnamon, cloves, fennel seed, star anise and Sichuan peppercorns, warming Chinese five-spice powder pairs well with sweet or savory dishes–or in this case, both a sweet and savory sauce for chicken.
Preheat grill to medium-high.
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 for serving.
Toss chicken with another 1/2 cup sauce in a large bowl. Bring the remaining sauce to the grill for basting.
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 degrees 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 degrees F, about 5 minutes.
Drizzle the chicken with honey and sprinkle with salt. Serve with the reserved sauce and garnished with scallions, if desired.
Tips
Tip: Most often a blend of cinnamon, cloves, fennel seed, star anise and Sichuan peppercorns, warming Chinese five-spice powder pairs well with sweet or savory dishes–or in this case, both a sweet and savory sauce for chicken.
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)244Calories6gFat21gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
