If you're looking for a great new chicken recipe, this grilled mango lime chicken will definitely fit the bill. It's so easy to make, and delicious too! The marinade is bright and fresh with flavours of mango, lime, and brown sugar. Optional jalapeño gives it just a beautiful hint of spice. This dish is anything but boring. The flavours went perfectly with my tropical coconut rice!
how to make the mango lime marinade
Making this tasty marinade is so easy - puree the mango, lime juice, jalapeño, olive oil, and brown sugar in the blender. (You can leave out the jalapeño if you don't like spice.)
Once the marinade is pureed, set aside about three tablespoons of it in a small container and store in the fridge until you need it. This is for the beautiful mango drizzle since you won't want to use the stuff that had raw chicken sitting in it.
Pour the rest of the pureed marinade into a large zip top bag with the chicken thighs. Make sure that all of the chicken comes into contact with the marinade. Set it in the fridge to marinate. Ideally, leave it overnight. But if you don't have the time you could do just four or five hours.
how to make the grilled mango lime chicken
Heat your grill to 400°F. Remove the chicken thighs from the bag and set them on the grill spread out so that they heat evenly. Sprinkle with a little bit of salt to season. Grill for eight to ten minutes on one side, then flip them over.
Spoon a bit of the marinade (from the bag) on top, and sprinkle a touch of salt on this side as well. Grill for another eight to ten minutes, until the meat reaches an internal temperature of 170°F.
It's time to get that bit of mango puree that you reserved at the beginning. Using a pastry bag (or a zip top bag with a tiny part of the corner cut off), drizzle it onto the plated chicken. Sprinkle it with minced jalapeño.
Spring is here and I'm enjoying access to some pretty, edible flowers. I served it with these ones that mimic the colour of the mango. I think they're so cute.Print
Bright and fresh with the flavours of mango, lime, and brown sugar. Optional jalapeño gives it just a beautiful hint of spice. This dish is anything but boring. And it's so easy to make!
8 boneless, skinless chicken thighs
1 ½ cups (250 g) chopped mango pieces *
3 tablespoons lime juice
1 ½ tablespoons brown sugar
1 tablespoon chopped jalapeño (optional)
1 tablespoon olive oil
salt to taste
Add all marinade ingredients into a blender and puree until smooth.
Put about 3 tbsp of the marinade in a separate container to be used as drizzle. Store in fridge until needed.
Pour sauce into a large zip top bag with chicken thighs and let marinate in fridge - overnight preferably, but at least 4-5 hours.
Heat grill to 400°F. Remove chicken from the bag, and place on the grill spread out so that they heat evenly. Season with a bit of salt and grill for 8-10 minutes.
Flip the chicken over to cook the other side for another 8-10 minutes (until it reaches an internal temperature of 170°). Spoon a bit more of the marinade (from the bag) on top of the chicken and season with a touch of salt on this side as well.
Plate chicken and drizzle with reserved mango puree. Optionally, top with some minced jalapeño.
* If you use frozen mango, thaw it first.
- Serving Size: 2 chicken thighs
- Calories: 399
- Sugar: 4.1 g
- Sodium: 283.7 mg
- Fat: 14.7 g
- Carbohydrates: 4.6 g
- Protein: 58.8 g
- Cholesterol: 280.1 mg
Keywords: grilled chicken, grilled mango lime chicken