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)

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.