Weekend BBQ

We have invited another family over to our patio this weekend for a BBQ.  Once a staple during summer in Edmonton, now this year we can't seem to get enough time for the patio to dry in between storms!  That said, we are out to have a good time, and what better to serve a large group of people than BBQ chicken!  I know, chicken sounds a bit mundane, but I like to search my cookbooks and the Internet for new ideas - chicken is never the same at our house!

Considering the terrible weather here today, I am inspired to head south of the border for inspiration, keeping in mind an audience of both adults and kids.  Thanks to the Food Network and California-Mexi inspired Guy Fieri, I think I have it:

Chipotle Mango BBQ Chicken

Ingredients


1 1/2 cups mango, peeled, pitted and roughly chopped

3/4 cup fresh cilantro (loose pack, not chopped, stems and all)

2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce

2 tablespoons unseasoned rice wine vinegar

4 cloves garlic, peeled

2 tablespoons fresh lemon juice

1 tablespoon canola oil, plus extra for grill

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

2 pounds chicken thighs and drumsticks, bone in, skin on

Directions

Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.
Add the chicken with half the mango mixture 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 mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango 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 canola 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, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Hmmm... what to serve with this?  On first thoughts, maybe some grilled sweet potato wedges and a slaw with Jicama.  Sounds like a Bobby Flay search!