Method

Barbecuing

Prepare your barbecue for indirect cooking. When the coals are hot add the Mesquite wood pellets.

When the wood pellets start to smoke add the chicken (using the indirect method) and close the lid. Leave for 30 to 40 minutes to smoke seal that flavour in.

Prepare the savoury rice.

Using tongs move a couple of chicken pieces at a time over the coals to grill and crisp the skin. Any flare ups just move the chicken away from the flames.

Serve with rice and crusty warm bread.

Mix together the olive oil butter and Mango sauce. (microwave the butter for a few seconds to melt if required)

Rub the 5 spice into the chicken pieces.

Place the chicken pieces into a large mixing bowl and pour over the mango mixture.

Turn the chicken in the mixture and then season.

Cover with cling film and leave in the fridge for 4 hours or overnight is ideal.

16 Chicken Portions

2 tablespoons of Olive oil

1 Jar of Mango Sauce.

 Chinese 5 Spice BBQ Rub (optional)

2 Knobs of butter

Salt and black pepper to season

Packet of savoury rice

Crusty Bread

Smoke Grilled Mango Chicken

This is a quick method of producing a smoked grilled mango chicken which is a Planet Barbecue favourite.

Can you resist the temptation?