Mango Grilled Chicken Recipe

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Perfect for your summer BBQ, Grilled Mango Chicken has a sweet and sour mango lime marinade that caramelizes beautifully on a hot grill.

Instead of your typical grilled hotdogs and hamburgers this year, why not try something new? How about something with a tropical flair? This Mango Chicken is sweet and spicy, saucy and tangy… It’s pretty much perfection and it needs to make its way onto your grill as soon as possible.

With the aid of your blender, the sauce is easy to put together and contains mango for sweetness, lime for tang, fish sauce for salty, umami goodness, brown sugar for caramelization, and Sriracha for heat.

Put your chicken thighs in a sizable Ziploc bag with the gorgeous tangerine-colored marinade, seal it up, and allow the chicken to sit in the bag for at least 4 hours (overnight is best).

When it’s time to serve your Mango Chicken, simply place the chicken thighs on a grill set to medium heat, allow them to get nice and golden brown on one side, flip them over, spoon some more of that delicious sauce on top, and continue grilling until the chicken is thoroughly cooked.

As the chicken finishes cooking, I like to grill a lime for garnish; when it’s done, you can squeeze all that citrusy, smoky lime juice over the Mango Chicken for a bit more flavor. The sauce will get concentrated and caramelized, coating the chicken perfectly.

GRILLED MANGO CHICKEN | SWEET & SPICY CHICKEN | CHRISTMAS RECIPES | THE KITCHEN MUSE #grilledchicken

Mango Chicken 🔗

This Mango Chicken features a sweet and spicy mango lime marinade that caramelizes perfectly on a hot grill. Serve these chicken thighs at your next barbeque for an unexpected and tropical twist on your typical BBQ fare.

Prep: 10min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 381 kcal, Carbohydrate 12 g, Protein 44 g, Fat 16 g, Saturated Fat 2 g, Cholesterol 214 mg, Sodium 1286 mg, Fiber 1 g, Sugar 9 g, servingSize 1 serving

Ingredients:

  • 1 1/2 pounds chicken thighs (boneless & skinless )
  • 1 cup cubed mango (defrosted if frozen)
  • 3 Tablespoons lime juice (from 2 limes)
  • 2 Tablespoons canola oil
  • 1 Tablespoon fish sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon Sriracha
  • 3 cloves garlic (minced)
  • 1/2 tsp kosher salt
  • Fresh cilantro leaves (for serving)
  • 1 lime (halved)

Instruction:

  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 and its juices run clear.
  4. Add the remaining marinade to a small saucepan and combine with 1/4 cup water. Bring to a boil and allow to rapidly simmer for at least 5 minutes.
  5. While the chicken finishes cooking, place lime halves on the grill, cut sides down, and allow to get a good sear on them.
  6. Serve immediately, with cilantro, mango sauce and grilled lime on the side. 

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