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Chunky Ginger-Mango Barbecue Sauce with Mixed Grill


  • 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling

  • 1 medium red onion, chopped

  • 1 small red pepper, seeded and chopped

  • 2 mangos, peeled and chopped

  • Salt and freshly ground black pepper

  • 1/4 cup tamari sauce

  • 2 tablespoons Worcestershire sauce

  • 1 piece ginger root (1-inch), peeled

  • 1 orange, zested and juiced

  • 1 lime, zested and juiced

  • 1/4 cup honey

  • 1 cup chicken stock

  • Hot sauce, a tablespoon or so

  • 4 pieces boneless skinless chicken breasts or thighs

  • 4 loin lamb chops

  • 1 cup chopped arugula or frisee or mixed baby greens

  • Handful basil or tarragon leaves, shredded or torn


Heat 1 tablespoon EVOO in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3-4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.

Heat a grill pan over medium-high heat. Coat the meats with a drizzle of EVOO and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.