How to Make Grilled Chicken Thighs with Mango-Ancho Sauce - A Step-by-Step Guide

Grilled chicken thighs are a classic summer dish, perfect for a backyard barbecue or a weeknight dinner on the patio. But why settle for the same old barbecue sauce when you can elevate your grilled chicken game with a tangy and spicy mango-ancho sauce? This recipe takes traditional grilled chicken thighs to the next level, combining the smoky flavor of grilled chicken with the sweet and spicy kick of mango and ancho chili peppers.

Grilling chicken thighs is a great way to achieve ten...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 40 mins
  • Servings: 4
  • Yield: 4 chicken thighs

  • 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.
  • Nutrition

    97 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 331mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 0g
    • Vitamin C: 22mg
    • Calcium: 9mg
    • Iron: 0mg
    • Potassium: 127mg