It’s time to break out the grill! Grilling season is here at last. Yes it is folks, even if it’s raining and the wind won’t stop howling. No, it’s nothing like summer BBQ season should be. Just grab yourself an umbrella, secure down the grill and you’ll be fine. These mango chicken thighs are worth it. They’re fresh and fruity, but not too much so, thanks to a bit of fish sauce and sriracha. The combination makes chicken thighs even more tender and is the perfect way to kick off the outdoor cooking season.
We’ve got organic mangoes on sale at $1.49/each for the rest of the month. Stop in and stock up!
Combine all but the chicken in a blender and puree to form a smooth sauce.
Transfer the marinade to a large ziploc bag, add the chicken, toss to coat and seal. Refrigerate for at least 4 hours or overnight. The longer it marinates the better the flavor will be.
Heat your grill to medium high heat. Lightly coat the grates with oil to prevent the chicken from sticking. When hot, place the chicken on the grill covered with plenty of the marinade.
Grill, about 8 minutes per side until nicely browned, cooked through and a thermometer reads 165 degrees. This will vary depending on the size of your thighs. Garnish with additional mango pieces and chopped cilantro, if desired. Serve with grilled vegetables and a side of rice.