Ingredients:
1. Between 8-12 chicken drumsticks or breasts
2. 4 Mangoes
3. 1lb carrots, halved, cut into 4 inch pieces
4. 1/2 teaspoon of the following dried seasonings: pepper, thyme, dill, basil, sage, mustard seed, clove, allspice, star anise, chives and 1 tablespoon of Dijon mustard, red wine vinegar, veggie broth
5. 1 tablespoon salt
6. 1 cup hot water
7. 2 teaspoons red wine vinegar, lime juice
8. 10 mini sweet peppers
Recipe:
1. Combine water, all dried spices and all wet ingredients into a blender/ninja cup and blend until all the spices are shredded
2. Split this mixture into 1/2 cup batches
3. Combine 1/2 cup spice mixture and drumsticks into a Ziploc bag to marinade for a few minutes
4. Take the other half of the spice mix and combine in a new blender cup/ninja cup/whatever will blend with the mangoes, blend until smooth.
5. Liberally salt your carrots and peppers then place on indirect heat on the grill, come back inside
6. Move your Chicken to a bowl, throw away this marinade, you don’t want salmonella
7. Put chicken on the grill and grill until done (mine took about 18 minutes on medium fire)
8. Pull your peppers off when you put the chicken on, they will burn otherwise
9. Cut your peppers into 1/4 inch slices
10. The carrots should be done about the same time as your chicken.
11. I pulled the chicken off and put in a bowl with the mango sauce while I got my plates ready
12. I plated in this order (bottom to top): carrots, sauce, chicken, sauce, peppers, chives over the top to make it purty.
13. This made enough to take 2 extras to work. Enjoy.
The Healthy Us 