Mango chicken is marinated in a fresh mango, lime, ginger, garlic sauce delivers bold sweet-spicy flavors and moist succulent chicken. Grill it, roast it or cook it on the stove top (oven finish). All instructions are included.
1mediumripe mangopeeled and diced (yield should be 1+ cups)
3tablespoonsfresh lime juice
2tablespoonsvegetable oil
2tablespoonssoy sauceregular or gluten-free
2tablespoonslight brown sugar
2garlic clovesminced
1teaspoonfresh minced ginger
½teaspooncrushed red chili flakes
2tablespoonschopped fresh cilantro
1.5-2Poundschicken thighsbone-in and with the skin on
Instructions
Marinating the chicken (all cooking methods)
Combine the marinade ingredients in a blender: mango, lime juice, oil, soy sauce, brown sugar, garlic, ginger, crushed red pepper flakes, and cilantro. Blend until smooth. Should yield about 1 ¼ cups.
Reserve ¼ cup of the marinade for later.
Place the chicken thighs in a gallon plastic bag or container. Pour in the remaining marinade (1 cup) and coat the chicken. Seal and marinate in the refrigerator for 4 hours minimum and up to 12 hours.
Skillet or grill pan on stove top to oven
Preheat oven to 400 degrees F.
Heat grill pan or cast iron skillet on medium high heat on the stove top. Spray the grill pan lightly with non-stick cooking spray.
Remove the chicken from the marinade (and discard the mariade from the container). Place chicken skin side down. Sear for 5 minutes.
Flip over with tongs and sear for 5 more minutes.
Brush the remaining 1/4 cup of marinade onto the top to the chicken.
Place the pan in the oven and cook for 10-15 minutes until the internal temperature reaches 165 degrees.
Allow to rest 5 minutes before serving.
Grilling
Preheat gas grill to high. When the grill is hot brush it well and run a paper towel quartered with some vegetable oil on it over the grates to oil them. NOTE: I use the grill brush to push the paper towel over the grates.
Place chicken thighs, skin side down on heated grill for two minutes to sear them. Turn off half of the grill and move thighs to this side, skin side up, for indirect cooking.
Close the grill and cook until the internal temperature of the chicken thighs reaches 165 degrees. Baste with the 1/4 cup marinade (top of the thighs only) during grilling. The thighs do not need to be flipped during cooking.Estimated grilling times: For smaller chicken thighs approximately 25-30 minutes, larger thighs can take 45-50 minutes. Juices should run clear and there should be no pink but the flesh will be moist and juicy.
Remove the chicken thighs and allow them to rest 10 minutes before serving.
Roasting
Preheat the oven to 350 degrees. Place a cooking rack in a baking sheet and spray with non-stick spray. Quick clean up tip: Line the baking sheet with foil and discard when done cooking.
Place on the prepared rack skin side down. Bake in the oven for 30 minutes.Turn the chicken thighs over, baste with the remaining 1/4 cup of marinade and bake another 30 minutes until the internal temperature reaches 165 degrees F on an instant read thermometer.Allow to rest 5 minutes before serving.
Notes
Note on cooking times: cooking times will vary depending on method used. Chicken Thighs tips:select thighs similar in size to ensure they'll cook in the same amount of timeuse an instant read thermometer to ensure the chicken reaches 165 degrees F (done temperature).VariationsIt's easy to change up the marinade by adding a half cup coconut milk, some curry powder maybe a bit of cayenne pepper or even tomato paste. It's a simple recipe to modify.Storing leftoversStore in an airtight container in the refrigerator for up to 4 days.