Here, we blend classic barbecue sauce ingredients--ketchup and vinegar--with mango, ginger, Chinese five-spice and turmeric, for a sweet and fragrant glaze for grilled BBQ chicken. Source: EatingWell Magazine, July / August 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Combine mango, ketchup, vinegar, brown sugar, tamari (or soy sauce), ginger, five-spice and turmeric in a blender. Blend on high until smooth. Reserve 1/2 cup of the sauce for serving.

  • Toss chicken with another 1/2 cup sauce in a large bowl. Bring the remaining sauce to the grill for basting.

  • Oil the grill rack. Turn one burner to low. Place the chicken on the hot side of the grill and cook, flipping occasionally, until lightly browned on all sides, about 5 minutes. Transfer to the low-heat side and continue to cook, flipping occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 15 to 20 minutes more.

  • Return the chicken to the hot side of the grill. Brush generously with the basting sauce and cook, turning occasionally and brushing with more sauce, until slightly charred and the internal temperature reaches 165 degrees F, about 5 minutes.

  • Drizzle the chicken with honey and sprinkle with salt. Serve with the reserved sauce and garnished with scallions, if desired.


Tip: Most often a blend of cinnamon, cloves, fennel seed, star anise and Sichuan peppercorns, warming Chinese five-spice powder pairs well with sweet or savory dishes--or in this case, both a sweet and savory sauce for chicken.

Nutrition Facts

244 calories; 6.2 g total fat; 1.6 g saturated fat; 134 mg cholesterol; 486 mg sodium. 425 mg potassium; 20.6 g carbohydrates; 1 g fiber; 18 g sugar; 26.1 g protein; 707 IU vitamin a iu; 21 mg vitamin c; 30 mcg folate; 27 mg calcium; 2 mg iron; 32 mg magnesium; 10 g added sugar;