Recipe printed from Jenn's Food Journey, adapted from Guy Fieri
- serves 2 -
1/2 of a whole chicken
4 cups water
3 Tablespoons kosher salt
3 Tablespoons granulated sugar
3 garlic cloves, minced
1 teaspoon white pepper
1 mango, roughly chopped
1/4 cup fresh parsley
1-2 Tablespoons chipotle puree -depending on how hot you want it (to make chipotle puree, all I did was dump a can of chipotles in adobo sauce into a food processor and pulsed until a pureed)
1 1/2 Tablespoon rice vinegar
1 large garlic clove, pealed and quartered
1 1/2 Tablespoons lemon juice
1 Tablespoon olive oil or vegetable oil
1/2 teaspoons granulated sugar
salt and pepper to taste
Mix together the water, salt, sugar, garlic, and white pepper. Place the chicken in a resealable bag or large deep bowl. Pour the brining liquid over it, seal or cover, and allow to brine in the refrigerator for 2-4 hours. Remove the chicken from the brining liquid and thoroughly rinse.
Put the mango, parsley, chipotle, vinegar, garlic, lemon juice, oil, and sugar in a food processor and puree until smooth. Season with salt and pepper.
Place the chicken in another resealable bag and pour half of the mango mixture over it. Massage to coat the chicken and refrigerate for 4-6 hours.
Preheat your grill to medium-high and oil grill grates. Remove the chicken from the marinade and put skin side down over direct heat for about 10 minutes. Flip the chicken and baste the chicken with a little of the reserved sauce. Allow to grill another 10-15 minutes or until the chicken reaches an internal temperature of 160 degrees F in the breast and 180 degrees F in the deep thigh. Serve with any remaining sauce. Enjoy!