This tasty chicken dish is perfect for a light mid-week meal. With the salty, sweet and spicy
flavors of this dish, you would never know it is easy on your waistline! The big, bold flavors of
the salsa really compliment the marinade! Pairs perfectly with rice and a nice chopped salad.
Difficulty: Beginner Preparation Time: 15min
Yields: 6-8 Servings Total Time: 40min
FOR THE CHICKEN:
10-12 chicken thighs*
2 oranges, zested and juiced
½ jalapeno pepper, quartered
3 garlic cloves smashed and peeled
2 Tablespoons soy sauce
1 Tablespoon fish sauce
1 Tablespoon dark brown sugar
FOR THE MANGO SALSA:
1 large mango, peeled, seeded and cut into 3/8” dice
1/3 cup red onion, ¼” dice
¼ cup fresh mint, finely chopped
¼ cup fresh cilantro, finely chopped
3 Tablespoons rice wine vinegar
1 teaspoon sugar
FOR THE CHICKEN:
Preheat grill to medium high. While the grill is heating, make the marinade. In a blender, combine all of the ingredients for the chicken (except for the chicken) and blend until smooth. Place the chicken in non-reactive dish, pouring the marinade over and turning to coat. Let sit for 10-15 minutes. If you have the time, the chicken can be marinated overnight, covered. Remove the chicken from the marinade, shake off excess marinade and place on grill racks that have been coated with oil or spray. Give the chicken a quick baste with the marinade and discard the rest of the marinade. Grill the chicken for about 7-8 minutes and flip, cooking for another 7- 8 minutes or until the chicken has reached an internal temperature of 165. Chicken thighs are pretty hard to overcook so don’t worry if the thighs are on the grill longer than not!
*Please note that the skin can be removed from the thighs for a healthier version of this dish. Just remove the skin before marinating!
FOR THE SALSA:
In a large bowl combine all of the mango salsa ingredients and gently combine. Taste and adjust seasoning with the rice wine vinegar if needed. Serve with the chicken.