Mango Spicy Grill Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken thighs. If pieces are very thick, butterfly or pound to an even thickness about 1/2 inch (1.2 cm) so they grill evenly.

Make marinade

In a large bowl combine 1 cup mango puree, lime juice, soy sauce, honey, vegetable oil, minced garlic, grated ginger, smoked paprika, ground cumin, chili flakes, salt and black pepper. Whisk until smooth and well combined.

Reserve 1/2 cup of the mango marinade/puree in a separate small bowl for use as a basting sauce during grilling. Place the chicken in the large bowl with the remaining marinade, turning to coat every piece. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (up to overnight) to let flavors penetrate.

Preheat grill

Preheat your grill to medium-high heat (about 200–230°C / 400–450°F). If using a charcoal grill, let the coals reach an even hot bed. Oil the grill grates lightly to prevent sticking.

Make basting glaze: whisk together the reserved 1/2 cup mango puree and melted butter. Stir in half of the chopped cilantro (save the rest for garnish).

Grill chicken: Remove chicken from the marinade and let excess drip off. Place the pieces on the grill and cook for 4–6 minutes per side depending on thickness. After flipping, start basting the top side with the mango-butter glaze every 2 minutes. Continue until internal temperature reaches 74°C (165°F) for breasts or 75°C (167°F) for thighs (use a probe thermometer) and the exterior has a nice char and sticky glaze, about 8–12 minutes total.

Rest and finish: Transfer grilled chicken to a platter and let rest 5 minutes. Sprinkle remaining chopped cilantro over the top and squeeze lime wedges over the chicken just before serving.

Salsa rosada: serve chilled in a small bowl alongside the chicken for dipping.

Saté sauce: warm slightly in a small saucepan and serve in a dipping bowl.

Fries / Cheese fries: cook fries according to package or fry recipe; for cheese fries, spread hot fries on a tray, top with grated cheese and place under the broiler or in a hot oven just until cheese melts and bubbles.

Yellow rice: reheat cooked yellow rice by steaming or heating gently with a splash of water and a pat of butter until hot and fluffy.

Half-and-half: combine equal portions of fries and yellow rice on the plate if that option was chosen.

Plate: Arrange the rested mango spicy grilled chicken with chosen sides and sauces. Offer extra lime wedges and a small bowl of reserved glaze if guests want extra saucing.