Description
A tropical upgrade to summer grilling, this easy grilled chicken with vibrant mango salsa combines smoky flavors with a refreshing twist.
Ingredients
Scale
- 8 boneless chicken thighs (about 2 lbs/900g), skin-on preferred
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- Juice of 1 lime
- 2 ripe mangoes, diced (about 2 cups/300g)
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and oregano to create the spice rub.
- Pat chicken thighs dry with paper towels, drizzle with olive oil and lime juice, and rub the spice mixture all over the chicken. Let marinate for at least 10 minutes.
- Dice ripe mangoes and prepare the vegetables for the salsa.
- In a mixing bowl, combine mango, bell pepper, red onion, jalapeño, cilantro, lime juice, honey, salt, and pepper. Mix carefully.
- Preheat the grill to medium-high heat (400-425°F/200-220°C) and clean the grates.
- Place seasoned chicken on the grill, skin-side down, and grill for 4-5 minutes without moving. Flip and grill for another 4-6 minutes until the internal temperature reaches 165°F (74°C).
- Remove chicken from the grill and let rest for 5 minutes before serving with mango salsa.
Notes
For extra juiciness, consider brining the chicken for a few hours before grilling. This recipe is adaptable; try adding diced pineapple or chipotle powder for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 15g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg