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Grilled Chicken Thighs with Mango-Ancho Sauce
Grilled Chicken Thighs with Mango-Ancho Sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
160 minutes
Tantalizing grilled chicken is enhanced by a flavorful mango-ancho chile sauce, used for marinating and glazing.
Ingredients:
  • 1 large mango, peeled and diced
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 2 teaspoons ancho chile powder
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon olive oil
  • 4 (4 ounce) bone-in chicken thighs with skin
  • salt and ground black pepper to taste
Instructions:
  • In a small food processor, blend mango, lime juice, honey, ancho chile powder, and salt until smooth. Transfer 1/4 cup of the sauce to a small bowl and mix with rice wine vinegar and olive oil to create a marinade. Chill the extra sauce in the refrigerator.
  • Coat chicken thighs in flavorful mango-ancho marinade in a sealed plastic bag. Let the chicken marinate in the fridge for 2 hours or overnight.
  • Prepare the chicken by removing it from the marinade 20 minutes prior to grilling. Allow any extra marinade to drip off, then season the chicken on both sides with salt and pepper. Dispose of any remaining marinade.
  • Get the outdoor grill ready by heating it to medium-high heat and giving the grate a light coating of oil.
  • Grill chicken skin-side down for 3 to 4 minutes, then flip and grill the other side for the same time. Keep flipping every 3 to 4 minutes until the thermometer reads 165F near the bone, should take about 22 to 25 minutes. Brush with mango-ancho sauce and grill for another 1 to 2 minutes on low heat.

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