Go Back

Grilled Mango Chicken

Grilled Mango Chicken with a caramelized mango glaze—tangy, sweet, and packed with garlic-ginger heat. Marinate first for juicy thighs, then grill until deeply browned and 165°F in the center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Marinating 1 hour
Total Time 1 hour 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless chicken thighs Use 4-6 thighs, depending on size.
Mango glaze base
  • 1 large ripe mango Peel and puree; aim for about 3/4 cup.
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 2 tbsp honey
  • 3 garlic cloves Minced.
  • 1 tsp ginger Grated.
  • 0.5 tsp red pepper flakes
  • 0.25 tsp allspice
To serve
  • 1 fresh cilantro
  • 1 mango chunks
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the mango marinade
  1. Blend mango puree with soy sauce, lime juice, lime zest, honey, garlic, ginger, red pepper flakes, and allspice, then reserve 1/3 of the mixture for glazing later.
  2. Keep the remaining 2/3 of the marinade ready for the chicken; stir until smooth and evenly combined.
Marinate
  1. Coat the boneless chicken thighs with the reserved 2/3 marinade, cover, and refrigerate for at least 1 hour.
Grill
  1. Preheat the grill to medium-high and lightly oil the grates to prevent sticking.
  2. Place chicken thighs on the grill and cook for 6 to 7 minutes per side, brushing with the reserved mango glaze in the last 4 minutes of grilling.
  3. Continue grilling until deeply caramelized and the internal temperature reaches 165°F.
Serve
  1. Transfer grilled chicken to a platter and top or serve alongside fresh mango chunks, cilantro, and lime wedges.

Notes

For the best caramelization, brush only in the last 4 minutes so the sugars don’t burn early. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a gluten-free swap, use tamari instead of soy sauce (same amount).