INGREDIENTS
Chicken
• 1 ½ pound of chicken thighs- boneless and skinless
• 1 cup cubed mango- fresh or frozen (defrost if frozen)
• 3 tbsp. lime juice
• 2 tbsp. olive oil
• 1 tbsp. fish sauce
• 1 tbsp. brown sugar
• Pinch of red pepper flakes
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh cilantro for garnish
Salsa
• 1 ripe mango
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 jalapeno, finely chopped
• 2 garlic cloves, finely chopped
• Salt and pepper taste
• 3 tbsp. fresh lime juice
PREPARATION
Chicken
Combine mango, lime juice, fish sauce, oil, brown sugar, pepper flakes, garlic, and salt and pepper in a blender and process until smooth. Coat chicken in large glass bowl and refrigerate overnight. Preheat grill to medium high heat. Remove chicken from marinade and grill for 10 minutes. Flip base chicken with marinade and flip, then grill an additional 10 minutes or until chicken reaches 165 degrees.
Salsa
Combine all ingredients in a bowl and season to taste. Serve on top of grilled chicken and garnish with fresh cilantro.