Tropical Smoky Grilled Chicken

This grilled mango chicken has become my summer grilling showstopper, combining smoky grilled flavors with sweet tropical mango in a dish that never fails to impress guests. The marinade infuses boneless chicken thighs with incredible flavor while the reserved sauce adds the perfect finishing touch.

I first created this recipe during a backyard gathering when I wanted something beyond the usual barbecue fare. The combination was such a hit that my neighbor asked for the recipe before even finishing her plate.

Ingredients

• Boneless skinless chicken thighs: Provide juicy results that stay tender on the grill
• Fresh mangos: Create natural sweetness and tropical flavor
• Soy sauce: Adds umami depth and helps tenderize the meat
• Fresh garlic cloves: Bring essential aromatic flavor
• Grated fresh ginger: Adds warmth and complexity
• Water: Helps blend the marinade to perfect consistency
• Fresh cilantro: Brightens the finished dish

Step-by-Step Instructions

Prepare the chicken:

Place your boneless skinless chicken thighs in a plastic bag or baking dish where they can lay flat and receive maximum marinade contact. Arranging them in a single layer ensures even flavor distribution.

Create the marinade:

Combine soy sauce, chopped mangos, minced garlic cloves, freshly grated ginger, and water in a blender or food processor. Pulse until completely smooth, adding a little extra water if needed to achieve a pourable consistency. The marinade should be thick enough to cling to the chicken but thin enough to blend well.

Marinate properly:

Reserve exactly 1/4 cup of the marinade for later use, then pour the remaining marinade over the chicken. Ensure each piece is fully coated by massaging the bag or turning pieces in the dish. Refrigerate for at least 2 hours but preferably 6 to 8 hours for maximum flavor penetration.

Master the grilling:

Preheat your grill to a medium high heat of 400°F. Using tongs, transfer chicken pieces to the grill, allowing excess marinade to drip off. Grill for 6 to 7 minutes per side until the internal temperature reaches 165°F and nice grill marks have developed. The sugar in the mango will create beautiful caramelization.

Finish with flair:

Transfer the perfectly grilled chicken to a serving platter and immediately brush with the reserved marinade for maximum flavor and glossy appearance. Sprinkle freshly chopped cilantro over the top for color contrast and herbaceous aroma.

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The combination of mango and soy sauce in this recipe reminds me of a tropical vacation I took years ago. I had a similar flavor profile at a beachside restaurant and spent months trying to recreate it at home. This version actually surpasses the original that inspired it.

Make-Ahead Options

This recipe works beautifully for meal planning. You can prepare and freeze the marinade up to 3 months in advance. For best results, thaw completely before adding chicken. The chicken can marinate overnight, making this perfect for preparing ahead for busy weeknights or weekend gatherings. Just remember to reserve that portion of sauce before adding raw chicken.

Perfect Pairings

Serve this grilled mango chicken with coconut rice to complement the tropical flavors. The subtle coconut aroma enhances the mango without overwhelming it. A simple cucumber salad with rice vinegar provides refreshing contrast to the sweet and savory chicken. For an impressive dinner party, pair with grilled pineapple slices and a light white wine like Riesling or Pinot Grigio.

Ingredient Substitutions

No fresh mangos? Frozen mango chunks work wonderfully in the marinade. If you prefer chicken breasts instead of thighs, reduce the grilling time slightly and monitor closely to prevent drying out. For a gluten free version, substitute coconut aminos for the soy sauce. If fresh ginger is unavailable, use 1/4 teaspoon ground ginger, though the flavor will be slightly less vibrant.

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Frequently Asked Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but you'll need to adjust grilling time depending on their size. Breasts typically cook faster than thighs and can dry out more easily, so monitor them closely and check the internal temperature (165°F for safe consumption).

→ How ripe should the mangos be for this dish?

Ripe, sweet mangos work best as they blend more smoothly and provide the ideal balance to the savory soy sauce. The mango should yield slightly to gentle pressure and have a sweet aroma at the stem end.

→ Can I make the marinade ahead of time?

Yes, the marinade can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld together even more before adding to the chicken.

→ What sides pair well with grilled mango chicken?

This chicken pairs beautifully with coconut rice, grilled vegetables, a fresh green salad, or roasted sweet potatoes. The tropical flavors also complement black beans or a light cucumber salad.

→ Can I use frozen mango instead of fresh?

Yes, thawed frozen mango chunks work well in this marinade. Ensure they're completely thawed before blending and you may need to add a bit more water to achieve the right consistency.

→ How can I tell when the chicken is done?

The chicken thighs should reach an internal temperature of a minimum 165°F (74°C) when tested with a meat thermometer. Without a thermometer, ensure juices run clear and the meat is no longer pink in the center.