Description
Juicy grilled chicken thighs with a sweet and spicy mango glaze – perfect for summer cookouts!
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 2 ripe mangoes, peeled and diced
- 3 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper.
- Preheat grill to medium-high heat (around 375-400°F).
- In a blender, combine diced mango, sriracha, honey, soy sauce, garlic, ginger, cayenne, olive oil, and lime juice. Blend until smooth to make the glaze.
- Place chicken skin-side down on the grill and cook for 5-7 minutes until good grill marks form.
- Flip chicken and continue grilling for about 15 minutes.
- Brush chicken generously with the mango glaze and continue cooking for 5-10 more minutes, applying more glaze occasionally.
- Check that chicken reaches 165°F in the thickest part using a meat thermometer.
- Remove from grill, let rest for 5 minutes, then garnish with cilantro and serve with remaining glaze on the side.
Notes
- You can make the mango glaze ahead of time and store in the refrigerator for up to 3 days.
- For a less spicy version, reduce the amount of sriracha and cayenne pepper.
- This recipe works well with boneless thighs too, just reduce cooking time accordingly.
- Leftover chicken can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 380
- Sugar: 15g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg
Keywords: mango chicken, spicy chicken, grilled thighs, summer grilling, sweet and spicy
