The greatest eggplant and ground beef are cooked by my granny. I wish you well with this dish.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 chicken thighs |
Ingredients
- 1 large mango, peeled and diced
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 teaspoons ancho chile powder
- ½ teaspoon salt
- 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
- Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
- Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
- Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.
Reviews
I really like the way it turned out. Make sure you save some sauce because it adds a lot more flavor for dipping
First off I have to say that the marinade is aboslutely delicious! I was eating it with a spoon before putting it on the chicken. It makes a really unique of “almost” BBQ sauce. I marinated my chicken for about 8 hours then had hubby grill it. It started burning at first, but he had the grill too hot. My 3 year old son kept asking for more on his plate. I might make a double or triple batch of sauce next time and freeze the extra so ill always have it on hand. I’m going to make this again soon for our end-of-summer grill out.
Very bland… not enough chile (or other spices). Family did not like this at all.
It makes my mouth water