Mango-Lime Marinated Chicken Thighs

Mango-Lime Marinated Chicken Thighs

Photo Credit: Deb Lindsey

Ingredients

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

Directions

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

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