Sweet, Spicy, Tangy, Mango and Sriracha Marinade, Dipping Sauce

I had some drum sticks I purchased for a really great price a few weeks back and decided to grill them last night. I needed a tasty marinade for them. And thus, this was born.

What you need for marinade, dipping sauce:

Zest and juice of 1 lime

1 large ripe mango, or 2 smalls mangoes, peeled and cut into large slices

About 1 inch of ginger, peeled and zested or roughly chopped

2-3 tsp of sambal oelek* 

1-2 tsp of white balsamic coconut vinegar %  

A shake or two of sea salt

Sriracha to taste, this is spicy, begin slowly and add more* 

Protein, I used drum stick, but any chicken will do, pork, fish, even beef would be tasty. Pick your protein.

If using chicken with skin on to grill, rinse the chicken off and pat dry for crispy skin. 

All ready to be marinaded and grilled to yumminess 

Method:

Put all of the ingredients for the sauce into a food processor and pulse until well blended, but still has small chunks. After blended, I divided mine into two bowls, one for un-cooked chicken and one for a dipping sauce for serving.

Place marinade over your protein. Allow it to sit for a half to over night, the longer the better. I did mine for about a half hour.

Cook meat 

Once cooked allow meat to rest for 10 minutes to soak up all those juices.

Serve with extra dipping sauce. 

Everyone will be asking you if there is extra dipping sauce, just like my Hubby! 

Smothered chicken in the marinade. 

 

Messaged the marinade into the chicken, under the skin and all around.

Preparing to be grilled to perfection for our nourishment 

I flipped mine about every 5 minutes for even cooking on all side.

I cooked them until they were about 185-190 internal temp, about 30-35 minutes

Resting

Doesn't that look tasty?!

*These are Asian hot sauces. You can find them either in an Asian store or possibly in the Asian section of your local grocery store.
%If you do not have white balsamic coconut vinegar, you can use white wine vinegar and coconut water instead. Use 1 tsp of the vinegar and as much coconut water as needed for the taste.

Saving the world one stick of butter at a time.
God bless,
Jenn