Mango Lime Grilled Chicken
From Beth Smock
8 skinless, boneless chicken thighs
1 cup cubed mango (defrosted if frozen)
3 Tbsp lime juice (from 2 limes)
2 Tbsp fish sauce
2 Tbsp canola oil
1 Tbsp brown sugar
1 Tbsp Sriracha
3 garlic cloves, minced
½ tsp kosher salt
Fresh cilantro leaves, for serving
1 lime halved
- Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
- Preheat grill to medium heat.
- Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees F and is firm and opaque. Discard any remaining marinade. While the chicken finishes cooking, place your limes on the grill, cut sides down, and let them get a good singe on them.
- Serve immediately, with cilantro and grilled lime on the side