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.

4 - 6

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Tested size: 4-6 servings

  • 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


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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