This recipe is a labor of love, but it is so worth it in the end! This is one of my favorites to make, especially as the weather warms up and we can pull the grill back out!

Ingredients for the Marinade

• 1½ cans chipotle chiles in adobo1½

• 1½ cups your favorite barbecue sauce

• ½ cup (packed) light brown sugar

• ¼ cup bourbon or whiskey

• 20 cloves garlic (okay, I know it’s a lot, but it’s worth every clove.)

• Juice of 1 lime

• ¼ cup honey

Ingredients for the Chicken

• 4 large bone-in, skin-on chicken thighs

• 4 bone-in, skin-on chicken drumsticks

• Kosher salt and freshly ground black pepper

• 3 to 4 tablespoons honey

· Ingredients for the Mango Salsa

• 1 large, firm mango, pitted and finely diced

• ½ firm avocado, diced

• 3 tablespoons finely diced red onion

• ¼ cup (loosely packed) cilantro leaves

• Grated zest and juice ½ lime, or more to taste

• Kosher salt and freshly ground black pepper

 Directions

1. In a blender, combine all marinade ingredients.

2. Generously season chicken with salt and pepper. 

3. Place chicken in a large Ziploc bag and pour the marinade in. Let marinade in refrigerator for at least 2 hours, or up to 1 day. 

4. Preheat oven to 375ºF and line a baking sheet with foil - or fire up the grill.

5. Transfer marinated chicken from bag to pan and bake about 40-45 minutes, or until fully cooked. (or place them on the grill, until the chicken reaches 165.

6. While chicken cooks, toss together salsa ingredients. 

7. Once chicken is fully cooked, top with salsa and serve - I like to add a cilantro lime rice to serve with this - it adds the perfect balance to the acidity of the salsa and the heat of the chicken.