If you do not like mango, please turn away from this recipe!!! Both of my parents HATE mango and they went back for seconds. The mango gives this chicken dish a slight sweetness and paired with the acid and heat, it turns into the perfect flavor explosion in your mouth!
Grilling meat is one of my favorite methods of cooking. In my opinion, the grill gives the meat a flavor that cannot be achieved by the oven or stove. At the right heat, the grill also gives the skin a nice crispy texture! Who doesn’t like crispy chicken?!?!
This recipe is also great for all types of cooks because it is really hard to overcook bone-in chicken thighs. It is an excellent recipe to try for first-time grilling prodigies!
Serves: 4-6 people (depending on if people take 1 or 2 chicken thighs)
8 bone-in chicken thighs
1 1/2 to 2 cups fresh mango
1/4 cup fresh lime juice
2 tbsp Jack Daniels Tennessee Honey Whiskey (yes alcohol!)
2 tbsp teriyaki sauce
2 tbsp low sodium soy sauce
2 tbsp extra virgin olive oil
2 tbsp sriracha (this makes a mild spice, add more if you like more of a very spicy hit)
PAM or cooking spray (for the grill)
1. Using a food processor or blender, puree all of the ingredients, besides the chicken, until the sauce is a smooth in consistency.
2. Place the chicken in a plastic bag with the sauce and marinade for at least 3 hours in the fridge.
3. Preheat the grill for 2-3 minutes on medium high heat. Rip off a long piece of aluminum foil and create small borders around the edges to make sure the sauce doesn’t roll off. Place the aluminum sheet on the grill, spray the sheet with oil, evenly place the chicken on the sheet, skin side down (save the marinade for re-applying later). Close the lid and cook for 5-6 min, or until grill marks formed and the skin is browned.
4. Flip the chicken, brush with the leftover marinade, turn the heat down to medium and cook for an additional 30 min.
5. Remove from the grill, cover with aluminum foil, and let the chicken rest for 5 min. This makes sure the juices stay inside the meat!
6. Serve with your favorite sides! I served this recipe with roasted broccoli, perogies and salad.