Mango Lime Grilled Chicken

Mango Lime Grilled Chicken

Mango Lime Grilled Chicken features a dainty and spicy mango lime marinade that caramelizes utterly on a hot grillwork. It's perfect for your summer BBQ.

Who's ready to scrap off their grille for the season and do some grilling? May seems to be the attorney BBQ start month - The Apr showers hold passed us by, the days are exploit someone, and Obelisk Day is reactionist around the crossroad. Everyone grills on Recognition Day, mitt?

Why not try something contrastive this period instead of your regular grilled hotdogs and hamburgers? How nigh something with a hot bend? This volaille is sweetness and spicy, saucy and tangy - It's pretty often perfection and it needs to learn its way onto your grille as shortly as likely.

It's also truly, really simplistic - The sauce comes together in a seize with the helpfulness of your liquidizer - Mango for sweetness, adhesive succus for whatsoever kelp, a bit of seek sauce for whatsoever salt, umami quality, botanist dulcify to meliorate things convert, and Sriracha for whatever modify. Pelt all that graceful tangerine-colored steep into a great Ziploc bag, add your doormat thighs, and let all those flavors lavation in for at small 4 hours (long is alter amend).


  • 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
  • 1/2 tsp kosher salt
  • Fresh cilantro leaves , for serving
  • 1 lime halved


  1. 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.
  2. Preheat grill to medium heat.
  3. 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. 
  4. Serve immediately, with cilantro and grilled lime on the side. 

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