Savory Grilled Mango Chicken

This succulent grilled mango chicken transforms ordinary boneless thighs into a tropical delight with a sweet-savory marinade that caramelizes beautifully on the grill. The combination of fresh mango and soy sauce creates a perfect balance that makes this dish irresistible for summer entertaining or weeknight dinners.

I first created this recipe during a particularly hot summer when I wanted something that felt special without heating up the kitchen. Now it has become our go to entertaining dish when friends come over for casual backyard gatherings.

Ingredients

• Boneless skinless chicken thighs: The fat content keeps the chicken juicy while grilling and provides better flavor than breast meat
• Soy sauce: Creates the savory umami base for the marinade look for low sodium varieties if watching salt intake
• Fresh mangos: Choose mangos that yield slightly to pressure for the perfect sweetness and puree consistency
• Garlic cloves: Fresh provides much better flavor than pre minced varieties from jars
• Fresh ginger: The aromatic quality cuts through the sweetness of mango and adds complexity
• Water: Helps thin the marinade to the right consistency for even coating
• Cilantro: Optional garnish that brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Prepare the chicken:

Place your boneless chicken thighs in a plastic bag or baking dish where they can lay flat and absorb the marinade evenly. Make sure the chicken is patted dry first so the marinade adheres better.

Blend the marinade:

Combine soy sauce fresh mango chunks peeled garlic cloves grated ginger and water in a blender. Process until completely smooth with no fruit chunks remaining. The consistency should be pourable but thick enough to coat the back of a spoon. Add additional water one tablespoon at a time if needed to achieve the right texture.

Marinate properly:

Reserve one quarter cup of the marinade in a separate container for basting later. Pour the remaining marinade over the chicken ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least two hours. The longer you marinate up to eight hours the more flavorful your chicken will become.

Master the grilling technique:

Preheat your grill to medium high heat around 400°F. Remove chicken from marinade allowing excess to drip off. Place thighs on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. The mango sugars will caramelize creating gorgeous grill marks and a slightly sticky exterior.

Finish with reserved sauce:

Transfer the grilled chicken to a serving platter and immediately brush with the reserved marinade for an extra burst of flavor. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

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This recipe reminds me of my first trip to Hawaii where I discovered the magic of fruit paired with grilled meats. The local chef who first showed me a similar technique explained that the enzymes in mango actually help tenderize the meat while adding incredible flavor.

Make Ahead Options

The mango marinade can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This makes weeknight grilling much faster as you can simply pour the premade marinade over chicken in the morning and have it ready to grill when you get home. The cooked chicken also keeps well refrigerated for up to three days making it perfect for meal prep.

Perfect Pairings

Serve this tropical chicken with coconut rice which complements the mango flavors beautifully. Simply cook jasmine rice with half coconut milk and half water for a creamy side dish. A simple cucumber salad with rice vinegar provides a cooling contrast to the sweet and savory chicken. For a complete meal consider grilled pineapple slices as an additional side they can cook on the grill alongside the chicken during the last few minutes.

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Ingredient Substitutions

Fresh mangos are ideal but in a pinch you can substitute with frozen mango chunks thawed completely before blending. For a different flavor profile try pineapple or peaches in place of mango. If you need a soy free version coconut aminos work wonderfully and add an additional tropical note. Rice vinegar can be added to the marinade for more tanginess while brown sugar or honey can enhance the caramelization if your mangos arent quite ripe enough.

Storage Tips

Store leftover grilled mango chicken in an airtight container in the refrigerator for up to three days. The flavor actually improves overnight as the chicken continues to absorb the sauce. To reheat without drying out the meat cover with foil and warm in a 300°F oven for about 15 minutes or until just heated through. Alternatively slice the cold chicken and add to salads for a no reheat option that is perfect for summer lunches.

Frequently Asked Questions

→ What kind of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal for this recipe as they remain moist and flavorful when grilled.

→ Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. Adjust the grilling time based on their thickness to ensure they remain juicy.

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 2 hours, or up to 8 hours for deeper flavor.

→ What sides pair well with this dish?

Grilled mango chicken pairs well with summer salads, roasted vegetables, rice, or grilled corn on the cob.

→ Can I store leftovers, and how?

Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ What mangoes are best for the marinade?

Ripe mangoes with a sweet and juicy flavor work best to complement the soy and garlic in the marinade.

→ Can this dish be prepared without a grill?

Yes, you can pan-sear the chicken on a stovetop or bake it in the oven if a grill is not available.