Name: Grilled Chicken Thighs with Mango-Ancho Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Mango, peeled and diced - 1 large; Lime juice - 1 tablespoon; Honey - 1 tablespoon; Ancho chile powder - 2 teaspoons; Salt - ½ teaspoon; Rice wine vinegar - 1 tablespoon; Olive oil - 1 tablespoon; Bone-in chicken thighs with skin - 4 (4 ounce); Salt and ground black pepper to taste - 4 (4 ounce)

Grilled Chicken Thighs with Mango-Ancho Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Thighs with Mango-Ancho Sauce

1. Mango, peeled and diced - 1 large

2. Lime juice - 1 tablespoon

3. Honey - 1 tablespoon

4. Ancho chile powder - 2 teaspoons

5. Salt - ½ teaspoon

6. Rice wine vinegar - 1 tablespoon

7. Olive oil - 1 tablespoon

8. Bone-in chicken thighs with skin - 4 (4 ounce)

9. Salt and ground black pepper to taste - 4 (4 ounce)

How to cook deliciously - Grilled Chicken Thighs with Mango-Ancho Sauce

1. Stage

Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.

2. Stage

Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.

3. Stage

Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.

4. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Stage

Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.