It’s September and the kids are back in school. It’s hard to believe that summer is behind us, such as it was. I don’t know about your area of the world, but here in Wisconsin we didn’t get much of a summer, not that I’m complaining. In fact, in many ways it was quite nice, but it just didn’t seem like summer. First off, we had more than our fair share of dark, rainy days, and the temperatures never really got all that hot. That meant that there wasn’t a lot of swimming done this year, but as someone who likes it cool at nights, for sleeping it was great…and we saved a bundle on our electric bill this year as we rarely ran our air conditioner. With all the rain I also didn’t get out to grill as much as I like to. Now, I’m not a “fair weather” griller, but I just didn’t find myself yearning to get out and grill very often this year. Luckily, I’m not hampered by the seasons when it comes to grilling, so missing out on summer grilling doesn’t mean a whole lot as I still have 4 months of grilling time left this year.

This simple marinade is great way to bring back the flavors of summer no matter what time of the year you pull out your grill. The base of the marinade is Mango nectar which can now be found in most grocery stores, in the Hispanic section. The chipotle adds a bit of heat and lends its smokiness to that that comes naturally from grilling. While I usually preach about people turning their meat too soon and too often while grilling, because of the sweetness of this marinade you will want to turn your chicken often as the chicken will burn rather quickly if not watched and turned regularly.

Mango Chipotle Chicken
serves 4-6

2 cloves Garlic
2 each Limes, juiced
2 each Chipotle peppers, in adobo + 1 tsp of the adobo sauce
1/4 cup Brown Sugar
6 oz Mango Nectar
2 Tbs. Vegetable Oil
2 pounds Chicken Thighs

Peel and smash the garlic. Chop the chipotle pepper into a coarse puree. Combine all the ingredients except the chicken and mix until well combined. Add the chicken and rub the marinade into the chicken.

Place the chicken in the fridge and marinate for, at least 2, and no more than 6 hours. Pre heat your grill to medium. For this recipe the grill shouldn’t be super hot because the sweetness of the marinade, which could easily burn. Place the chicken, skin side down, on the grill.

After about 3 minutes, flip the chicken over. Because of the sugar in the marinade the chicken will want to stick to the grill so be gentle when turning it so that you keep the skin intact. Continue grilling, flipping about every 3 minutes, until the chicken is cooked through and the juices run clear. It should take about 25-30 minutes over medium heat. Serve immediately.