Chunky Ginger-Mango Barbecue Sauce with Mixed Grill

Ingredients

• 1 tablespoon extra-virgin olive oil
• 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 (1-inch) piece ginger root
• 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

Instructions

1. Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat.
2. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper.
3. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce.
4. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken.
5. Remove the ginger chunk.
6. Heat a grill pan over medium-high heat.
7. Coat the meats with a drizzle of olive oil and season with salt and pepper.
8. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers.
9. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.