Grilled Chicken Thighs with Mango-Ancho Sauce

Name: Grilled Chicken Thighs with Mango-Ancho Sauce
Prep time: 15 min
Total time: 160 min
Yield: 4
Ingredients: 1 large mango (peeled and cut into small pieces); 1 tablespoon of lime juice; 1 tablespoon of honey; 2 teaspoons of ancho chile powder; Â½ teaspoon of salt; 1 tablespoon of rice wine vinegar; 1 tablespoon of olive oil; 4 bone-in chicken thighs (4 ounces each) with skin; Salt and ground black pepper to taste

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Grilled Chicken Thighs with Mango-Ancho Sauce

Are you looking for a delicious and flavorful dish to impress your family and friends? Look no further than these mouthwatering Grilled Chicken Thighs with Mango-Ancho Sauce. This recipe combines the smoky flavors of grilled chicken with the sweetness and heat of a homemade mango and ancho chili sauce. It’s a perfect balance of flavors that will leave your taste buds dancing with joy.

Why Choose Chicken Thighs?

When it comes to grilling chicken, chicken thighs are the way to go. They are juicy, tender, and full of flavor. Unlike chicken breasts, which can dry out quickly on the grill, chicken thighs retain their moisture, resulting in a succulent and delicious bite. Plus, the darker meat of the thighs adds depth to the overall flavor profile of the dish.

The Secret Sauce

What sets this recipe apart is the amazing Mango-Ancho Sauce. Made with ripe mangoes, ancho chili powder, lime juice, and a touch of honey, this sauce is a flavor explosion that complements the grilled chicken perfectly. The sweetness of the mangoes balances out the smoky heat of the ancho chili powder, creating a harmony of flavors that will have you craving more.

Grilling Tips

Grilling chicken thighs can be a breeze if you follow a few simple tips. First, make sure to preheat your grill to medium-high heat. This will ensure that the chicken cooks evenly and develops those beautiful grill marks. Next, brush the chicken thighs with a little bit of oil to prevent sticking and add extra flavor. Finally, let the chicken rest for a few minutes after grilling to allow the juices to redistribute, resulting in a tender and juicy bite.

Pairing Suggestions

These Grilled Chicken Thighs with Mango-Ancho Sauce are delicious on their own, but they can also be paired with a variety of side dishes. Serve them with a refreshing cucumber and tomato salad, roasted vegetables, or even some creamy mashed potatoes. The options are endless, so get creative and tailor the meal to your preferences.

In Conclusion

Grilled Chicken Thighs with Mango-Ancho Sauce is a show-stopping dish that will impress even the toughest food critics. The combination of juicy grilled chicken thighs and the vibrant flavors of the mango-ancho sauce is simply irresistible. So fire up that grill, whip up the sauce, and get ready to indulge in a culinary masterpiece. Your taste buds will thank you!

Frequently Asked Questions

1. Can I use chicken breasts instead of chicken thighs?

While chicken thighs are recommended for this recipe, you can certainly use chicken breasts if you prefer. Just keep in mind that chicken breasts may cook faster and can dry out more easily, so adjust the cooking time accordingly.

2. How spicy is the Mango-Ancho Sauce?

The spiciness of the sauce can be adjusted according to your taste preferences. If you prefer a milder sauce, you can reduce the amount of ancho chili powder. On the other hand, if you like it spicy, feel free to add more.

3. Can I make the sauce in advance?

Yes, you can make the Mango-Ancho Sauce in advance and store it in the refrigerator for up to a week. Just make sure to give it a good stir before serving.

4. Can I grill the chicken thighs on a stovetop grill pan?

Absolutely! If you don’t have access to an outdoor grill, you can still achieve delicious results using a stovetop grill pan. Just make sure to preheat the pan and follow the grilling tips mentioned earlier.

5. Can I use frozen mangoes for the sauce?

While it’s best to use fresh ripe mangoes for the sauce, you can use frozen mangoes if that’s what you have on hand. Just make sure to thaw and drain them before blending.

6. Can I use the Mango-Ancho Sauce for other dishes?

Definitely! The Mango-Ancho Sauce is versatile and can be used as a dip, marinade, or dressing for other dishes. Try it on grilled shrimp, fish tacos, or even as a topping for grilled burgers.

7. Can I substitute the ancho chili powder with another type of chili powder?

If you can’t find ancho chili powder, you can substitute it with regular chili powder or any other chili powder of your choice. Just keep in mind that the flavor profile may vary slightly.

8. Can I use the Mango-Ancho Sauce on other proteins?

Absolutely! The Mango-Ancho Sauce pairs well with a variety of proteins like grilled steak, pork chops, or even tofu. Feel free to experiment and discover your favorite combination.

Grilled Chicken Thighs with Mango-Ancho Sauce

Prep15 min

Total2 hr 40 min

Servings4

1 large mango (, peeled and cut into small pieces)
1 tablespoon of lime juice
1 tablespoon of honey
2 teaspoons of ancho chile powder
Â½ teaspoon of salt
1 tablespoon of rice wine vinegar
1 tablespoon of olive oil
4 bone-in chicken thighs (4 ounces each) with skin
Salt and ground black pepper to taste

In a small food processor, combine mango, lime juice, honey, ancho chile powder, and salt. Pulse until the mixture is smooth.
Take out 1/4 cup of the sauce and transfer it to a separate small bowl. Whisk in rice wine vinegar and olive oil to create a marinade.
Place the chicken thighs in a resealable plastic bag and pour the mango-ancho marinade over them. Seal the bag and let the chicken marinate in the refrigerator for 2 hours to overnight.
Twenty minutes before grilling, remove the chicken from the marinade and allow the excess marinade to drip off. Season both sides of the chicken with salt and pepper. Discard the remaining marinade.
Preheat an outdoor grill to medium-high heat and lightly oil the grill grate.
Place the chicken on the grill, skin-side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for another 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C). This should take a total of 22 to 25 minutes.
Reduce the grill heat to low and brush both sides of the chicken with the reserved mango-ancho sauce. Grill for an additional 1 to 2 minutes.

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