Chunky Ginger-Mango Barbecue Sauce With Mixed Grill
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
55
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 medium
Red Onion (chopped)1 small
Red Pepper (seeded and chopped)1
Salt1 cup
Tamari Sauce2 tbsps
Worcestershire Sauce1 cup
Honey1 cup
Chicken Stock1 cup
Arugula (chopped)Directions:
1
Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat
2
Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper
3
Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce
4
Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken
5
Remove the ginger chunk
6
Heat a grill pan over medium-high heat
7
Coat the meats with a drizzle of olive oil and season with salt and pepper
8
Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers
9
Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs