Photo Credit: Deb Lindsey
1 cup mango chunks (defrosted if from frozen)
3 tablespoons fresh lime juice (from 2 limes)
1 1/2 to 2 tablespoons Thai fish sauce
2 tablespoons canola oil, or other neutral-tasting oil
1 tablespoon light brown sugar
2 teaspoons Sriracha
3 large cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 1/2 pounds boneless, skinless chicken thighs
Fresh cilantro leaves, for serving
Lime wedges, for serving
Combine the mango, lime juice, fish sauce (to taste), oil, sugar, Sriracha, garlic and salt in a blender; puree to form a smooth marinade. Transfer to a quart-size zip-top bag. Add the chicken and seal, pressing as much air out of the bag as possible. Massage to coat, then refrigerate for at least 4 hours and up to overnight.
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Place the chicken on a broiler pan, allowing some marinade to cling. Broil for about 8 minutes, then use tongs to turn the chicken over and spoon a bit more marinade on the second side. (Discard any remaining marinade, at this point.) Broil for about 9 minutes, until lightly charred around the edges and the chicken is cooked through.
Serve warm, with cilantro and lime wedges.
Makes 6 servings
Per serving: Calories 210; Total Fat 9g; (Sat Fat 2g); Protein 23g; Carb 8g; Fiber 0g; Cholesterol 105mg; Sodium 530mg; Total Sugar 6g