4 to 6 chicken legs
1 medium onion, finely chopped
2 cloves garlic, chopped
1 tablespoon grated ginger
1/2 tablespoon chopped habanero pepper
2 teaspoons chopped thyme
1/2 cup dark brown sugar
2 teaspoons black pepper
2 teaspoons allspice
1 1/2 tablespoons worcestershire sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon apple cider vinegar
1/2 cup grated mango pulp (or 100% real juice)
1/2 cup water
1/4 cup olive oil, plus more for cooking
1/2 cup finely chopped mango
1/4 cup finely chopped red onion
1/2 tablespoon lime juice
1 tablespoon cilantro
2 teaspoons olive oil
Kosher salt and freshly ground black pepper, to taste
In a food processor, pulse together the onion, garlic, ginger, and habanero into a fine paste. Add the thyme, brown sugar, black pepper, allspice, worcestershire, sesame oil, soy sauce, lime juice, vinegar, mango pulp, water, olive oil, and salt, and pulse until smooth. Season with more salt, to taste. Transfer chicken pieces and half of the marinate to a ziplock bag and seal. Marinate in the refrigerator for at least 30 minute up to overnight. Refrigerate the remaining marinate.
In the meantime, prepare the salsa. In a medium bowl, combine the mango, red onion, lime juice, cilantro, olive oil, salt, and pepper. Cover with plastic wrap and refrigerate.
Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinate and shake off the excess marinate. Cook chicken evenly on all sides until golden brown, about 10 minutes. Add the remaining marinate to the pan and cook, stirring often, until the sauce begins to thicken and turn deep brown in color, about 10 more minutes. Cook chicken until the internal temperature reads 165ºF.
Transfer the chicken to a serving platter and garnish with mango salsa. Cook with soul. Eat with pleasure!
- Replace chicken legs for any other piece of chicken or meat; cook to proper temperature.