Mango-Ancho Sauce Grilled Chicken Thighs
Smoky ancho chile and sweet mango are combined to deliver a flavorful sauce for the chicken thighs. This dish is not spicy, so even kids can enjoy it.
Ingredients
- 4 chicken thighs with bones and skins
- 1 big mango
- 1 tbsp lime juice
- 2 tbsp ancho chile powder
- 1 tbsp honey
- ½ tsp salt
- 1 tbsp olive oil
- 1 tbsp wine vinegar
- Ground black pepper and salt
Instructions
- You will need to combine lime juice, mango, salt, honey, and ancho chile powder in a food processor. Then pulse the mixture until it is smooth. Eliminate ¼ cup of sauce to a bowl and whisk in olive oil and wine vinegar for a delicious marinade. Put the rest of the sauce in the fridge
- Put all chicken thighs in a plastic storage bag. Drizzle with the marinade of mango and ancho. Seal the plastic bag and put it in the fridge for two hours or overnight.
- Remove the chicken thighs from the marinade 20 minutes before grilling. Do not forget to drip off the excess. Thoroughly season the chicken thighs with pepper and salt. Discard the rest of the marinade.
- Preheat the grill to reach medium high heat and brush the oil on the grate of the grill.
- Put the thighs on the heated grill with the skin side down. Cook for about 3-4 minutes, then flip them over and cook the other side for the same time. Next, you need to flip the side of the thighs every 3 to 4 minutes until the digital thermometer reads above 165 degrees Fahrenheit in the area near the bone. This step takes about 20-25 minutes in total. Turn the grill to low heat, brush the thighs on both sides with the prepared sauce, then grill for approximately 1-2 minutes.
Notes
Nutritional Value:
- Protein: 0.4 g
- Carbohydrates: 17.7 g
- Dietary Fiber: 1.4 g
- Sugars: 15.7 g
- Fat: 3.6 g
- Saturated Fat: 0.5 g
- Vitamin A Iu: 589.1 IU
- Niacin Equivalents: 0.6 mg
- Vitamin B6: 0.1 mg
- Vitamin C: 22.4 mg
- Folate: 11.2 mcg
- Calcium: 8.8 mg
- Iron: 0.1 mg
- Magnesium: 7.3 mg
- Potassium: 127.1 mg
- Sodium: 331.3 mg
