Mango-Lime Marinated Chicken Thighs 4.000

Deb Lindsey for The Washington Post

Nourish Mar 23, 2017

Here, tender chicken is treated to a bold mango-lime mixture then char-broiled for mouthwatering flavor. The marinade has a tantalizing sweet-salty-savory-spicy balance without the heaps of refined sugar found in many similar store-bought marinades, thanks to the sweetness inherent in the tropical fruit.

Make Ahead: The chicken needs to marinate in the refrigerator for at least 4 hours and up to overnight.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 cup mango chunks (defrosted if from frozen)
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 1 1/2 to 2 tablespoons Thai fish sauce
  • 2 tablespoons canola oil, or other neutral-tasting oil
  • 1 tablespoon light brown sugar
  • 2 teaspoons Sriracha
  • 3 large cloves garlic, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Fresh cilantro leaves, for serving
  • Lime wedges, for serving

Directions

Combine the mango, lime juice, fish sauce (to taste), oil, sugar, Sriracha, garlic and salt in a blender; puree to form a smooth marinade. Transfer to a quart-size zip-top bag. Add the chicken and seal, pressing as much air out of the bag as possible. Massage to coat, then refrigerate for at least 4 hours and up to overnight.

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Place the chicken on a broiler pan, allowing some marinade to cling. Broil for about 8 minutes, then use tongs to turn the chicken over and spoon a bit more marinade on the second side. (Discard any remaining marinade, at this point.) Broil for about 9 minutes, until lightly charred around the edges and the chicken is cooked through.

Serve warm, with cilantro and lime wedges.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Helen Horton.

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