For the chicken:
6 chicken thighs (2 1/2-3 pounds)
6 chicken drumsticks (2-2 1/2 pounds)
2 tablespoons of olive oil
1 tablespoon of fresh ginger finely chopped
1 teaspoon of garlic powder
1 tablespoon of lemon juice
1 1/2 teaspoons of sea salt
For the barbecue sauce:
1 tablespoon of canola oil
1 tablespoon of fresh ginger chopped
3 cloves of garlic chopped
1 small of onion chopped
1 cup of ketchup
3 tablespoons of brown sugar
1 tablespoon of chili powder
1-2 tablespoons of sriracha sauce
1 medium of mango (about 1 cup) peeled, pitted and chopped
2 tablespoons of fresh cilantro chopped
- Preheat the grill for medium indirect heat grilling, 350F to 450F.
- For the chicken, combine the thighs, drumsticks, oil, ginger, garlic powder, lemon juice and salt in a bowl. Let stand at room temperature for 30 minutes.
- Meanwhile for the sauce, heat the oil in a medium saucepan over medium. Add the ginger, garlic and onion; cook, stirring occasionally, until starting to soften, 1-2 minutes. Add the ketchup, sugar, chili powder and 1/4 cup water. Bring mixture to a simmer, reduce the heat to medium-low, and cook, partially covered, until slightly thickened, 5 minutes, stirring occasionally. Stir in the sriracha and mango; cook 2 minutes longer. Remove from the heat and cool 5 minutes. Transfer to a blender and puree. Transfer to a bowl and stir in the cilantro.
- Season the chicken with the salt and place it, skin side up, on the grill rack over indirect heat. Close the lid and cook 20 minutes. Turn the chicken over and grill 10 minutes longer. Turn the chicken again and brush the skin side generously with the sauce. Close the lid, cook 5 minutes, turn the chicken and brush with more sauce. Continue cooking until an instant read thermometer inserted into the thickest portion of the chicken registers 170F, about 5 minutes longer. Transfer to a serving platter and serve with remaining sauce.