Mango Lime Grilled Chicken features a sweet and spicy mango lime marinade that caramelizes perfectly on a hot grill. It’s perfect for your summer BBQ.
This post is in collaboration with some of my favorite food bloggers- check out #MemorialDayGrillFest during this week and next for awesome summer cookout recipes!
Who’s ready to dust off their grill for the summer and do some grilling? May seems to be the official BBQ kickoff month – The April showers have passed us by, the days are getting longer, and Memorial Day is right around the corner. Everyone grills on Memorial Day, right?
Why not try something different this year instead of your typical grilled hotdogs and hamburgers? How about something with a tropical twist? This chicken is sweet and spicy, saucy and tangy – It’s pretty much perfection and it needs to find its way onto your grill as soon as possible.
It’s also really, really simple – The sauce comes together in a snap with the help of your blender – Mango for sweetness, lime juice for some tang, a bit of fish sauce for some salty, umami goodness, brown sugar to help things caramelize, and Sriracha for some heat. Pour all that beautiful tangerine-colored marinade into a large Ziploc bag, add your chicken thighs, and let all those flavors soak in for at least 4 hours (overnight is even better).
Then, when you’re ready to serve up your Mango Lime Grilled Chicken, just pop the chicken thighs onto a grill prepared for medium heat. Let them get nice and golden brown on one side and then flip, spoon a bit more of that yummy sauce on top and grill until cooked through. The sauce will get concentrated and caramelized, coating the chicken perfectly. For garnish, I also like to grill up a lime as the chicken finishes cooking. When it’s done, you can squeeze all that citrusy, smoky lime juice over the Mango Lime Grilled Chicken for a bit of extra flavor.
This Hawaiian Slaw would make a great accompaniment to the Mango Lime Grilled Chicken. Or, try serving up the chicken on a bed of rice with a salad tossed in a ginger vinaigrette. Regardless, I think that you’re going to become a huge fan of the sweet, spicy, tangy, caramelized mango sauce. It’ll definitely help shake up your next BBQ.
Mango Lime Grilled Chicken
This Mango Lime Grilled Chicken features a sweet and spicy mango lime marinade that caramelizes perfectly on a hot grill. Serve these chicken thighs at your next barbeque for an unexpected and tropical twist on your typical BBQ fare.
Ingredients
- 8 skinless , boneless chicken thighs
- 1 cup cubed mango (defrosted if frozen)
- 3 Tbsp lime juice (from 2 limes)
- 2 Tbsp fish sauce
- 2 Tbsp canola oil
- 1 Tbsp brown sugar
- 1 Tbsp Sriracha
- 3 garlic cloves , minced
- 1/2 tsp kosher salt
- Fresh cilantro leaves , for serving
- 1 lime halved
Instructions
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Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
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Preheat grill to medium heat.
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Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees F and is firm and opaque. Discard any remaining marinade. While the chicken finishes cooking, place your limes on the grill, cut sides down, and let them get a good singe on them.
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Serve immediately, with cilantro and grilled lime on the side.
Wine Pairings for Mango Lime Grilled Chicken:
- Gewürztraminer has flavors of stone fruit and citrus, making it perfect for pairing with this dish. Plus, its hint of sweetness tames down the hint of spicy heat.
- Sauvignon Blanc is another great wine pairing option. It’s bright citrus flavors and herbal notes pair well with the grilled lime and cilantro that finishes off this dish.
Looking for more grilling recipes? Try these:
- Grilled Pork Medallions with Mojo Sauce
- Peruvian Grilled Chicken with Creamy Green Sauce
- Grilled Oysters with Habanero Butter
I don’t eat meat but do all the meal planning at my house. And I have found my husband is much more likely to eat the vegetables I prefer if there’s chicken on the side. I’m going to mix up our usual plain BBQ chicken with this recipe—I have a feeling it’ll blow his mind! 🙂 Pinned for later!
I hope he love it Catherine!
Holy. Delicious. This looks SO amazing– perfect on its own, on a salad, in tacos, however! Totally need to try!
Thanks Karly – I hope you enjoy!
THOSE GRILL MARKS! And that COLOR! I love using mango in savory ways- I can’t wait to try this 🙂
Thanks Elizabeth – I hope you enjoy. Cheers!
Everything looks delicious.
HELLO ERIN MAY I JUST ASK YOU WHAT KIND OF MANGO
YOU HAVE USED,RAW OR RIPE
It was ripe mango.
Would this recipe work for a crock pot? I’m thinking of bringing this to the staff lunch!
Hi Tiffany – I don’t think it will be quite the same since the marinade won’t caramelize on the grill. You could definitely try it though. It may be a good idea to remove the chicken when it’s done cooking and then simmer down the sauce a bit to thicken it and concentrate the flavor. Hope that helps!
Thanks! I just saw this, and have it in the crock pot now.
I’ll let you know how it goes!
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This recipe was easy to follow and super yummy. I added a lot more garlic and a whole scotch bonnet for spice and it grilled so beautifully with the charging. Definately added to the book of meals especially with the sun out and enjoying this lovely homemade chargrilled chicken.
I love your addition of scotch bonnet!