Ingredients
1kg chicken thighs boneless (skinless)
½ cup soy sauce
2 mangos
3 garlic cloves
½ teaspoon fresh ginger grated
2 tablespoon water or more as needed
Cilantro for garnish
- Add chicken to a plastic bag or a large baking dish; set aside.
- Next, make the marinade: Add the soy sauce, mangos, garlic, ginger, and water to a small blender or food processor and pulse until smooth.
- Reserve ¼ cup of the sauce, then pour the rest over the chicken. Seal the bag shut and place it in the refrigerator for at least 2 hours, or up to 8 hours.
- To grill: Heat grill to 200°, then remove the chicken from the bag with tongs, shaking off any excess marinade. Grill the chicken for 6-7 minutes per side.
- Once the chicken is done, place it on a serving platter or plate and brush it with the reserved sauce. Sprinkle with chopped cilantro (optional) and enjoy!
- Serve with optional Mango Salsa
Making the Mango Salsa
Ingredients for the Salsa
To make a fresh mango salsa to accompany your grilled chicken, you will need:
1 ripe mango, diced
1 red onion, finely chopped
1 red bell pepper, diced
1 jalapeño, seeded and minced
Juice of 1 lime
Fresh cilantro, chopped
Salt and pepper to taste
In a bowl, combine the diced mango, red onion, red bell pepper, jalapeño, and cilantro.
Squeeze the lime juice over the mixture and season with salt and pepper.
Mix well and taste to adjust the seasoning as needed.
This salsa adds a bright and zesty complement to the grilled chicken |
