

Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
recipe note
If possible, marinate the chicken for at least 30 minutes or overnight for a deeper flavor.
Mango Ginger Lime BBQ Chicken
Ignite the grill and hang on to the last of summer with this tangy crowd-pleaser. If you haven’t used Chinese 5-Spice before, it will become a staple in your cooking after you try this recipe – the perfect blend of spices for both sweet and savory dishes.
ingredients
- 3 pounds chicken, drumsticks preferred
- 1 mango, peeled and chopped
- ½ bottle of The Ginger People® Ginger Lime Marinade
- 1 to 2 teaspoons The Ginger People® Organic Minced Ginger
- 1 tablespoon honey or agave
- ½ teaspoon Chinese 5-Spice powder
- ¼ teaspoon salt
- Chopped green onions, for garnish
directions
- Preheat the grill to medium. Combine everything but the chicken in a blender and pulse until smooth.
- Reserve ½ cup for serving. Toss the chicken with the remaining sauce, leaving a few tablespoons to use for basting, if desired.
- Oil the grill rack and place the chicken on the grill. Avoid crowding.
- Remove the chicken, toss with remaining sauce and serve immediately with sliced green onions and a sprinkle of flaky salt.

Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
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