Selefina Spices asked me to create a unique spice blend using any of their spices, and commissioned this recipe and photo shoot to promote it. I wanted to formulate a spice rub that would work on a variety of proteins. And I envisioned something that transports me to the tropics—something with a good amount of heat from chilies, a little sweetness, acid, and earthiness, too. The result was Mango Chili Hibiscus, and my first published recipe using it is this bomb BBQ chicken.
The recipe uses the Mango Chili Hibiscus seasoning blend in two different ways: First, as a dry spice rub, it softens and flavors the meat. Second, it’s added to the sweet and spicy BBQ sauce that’s applied once the meat is on the grill. The recipe makes quite a bit of extra sauce, so feel free to cut the quantities in half if you don’t want a lot left over. It will keep for up to a week in the fridge.
For the Chicken:
Approximately 3 lbs of chicken parts, bone-in, skin on
1 tablespoon of Mango Chili Hibiscus seasoning blend
1 teaspoon of salt
For the Spicy Mango BBQ Sauce:
1 tablespoon avocado oil or any neutral cooking oil
1 small onion, chopped
1 teaspoon of salt
6 cloves of garlic, coarsely chopped
2 cups of mango chunks (either fresh or frozen/thawed)
3 oz. of tomato paste
1/4 cup dark brown sugar
3/4 cup apple cider vinegar
1 tablespoon mango chili hibiscus spice blend
1 teaspoon cayenne pepper (optional, adjust to taste)
1/2 teaspoon of allspice
1/2 cup water
1/4 cup Adagio bees buckwheat honey, or other dark, flavorful honey
To season the chicken:
In a small bowl, combine one tablespoon of the mango chili hibiscus blend with one teaspoon of salt.
Lift the skin from the chicken parts and begin rubbing the spice mixture into the flesh, until all of the chicken is seasoned.
Cover the chicken and leave it in the fridge to marinate for at least 4 hours or overnight.
To make the sauce:In a medium-sized skillet, saute the onions with a teaspoon of salt until translucent.
Add the garlic cloves and continue cooking until soft.
Transfer the onions and garlic to a blender. Add the mango chunks, tomato paste, dark brown sugar apple cider vinegar and water. Blend until smooth.
Add the spices and blend again, adjusting the amount of cayenne powder to suit your desired heat level.
Transfer the sauce to a medium-sized pot and simmer on the stove top for 20 minutes, stirring frequently. Be careful—The bottom will burn if you don’t stir often enough.
Turn off the heat and allow the sauce to cool slightly before whisking in the honey.
Once the sauce is completely cool, store it in a glass jar in the refrigerator for up to a week.
To cook the chicken:
Fire up the grill to medium-high heat and lightly oil the grates.
Grill the chicken for about 5 minutes on each side to get a good sear.
Using a heat-resistant brush, baste the chicken with a few tablespoons of the sauce. Continue to grill until the chicken is thoroughly cooked (If using a meat thermometer, it should read 165 degrees F).
Remove the chicken from the grill and allow it to rest for a few minutes. Serve with extra BBQ sauce.