BBQ Chicken with Chipotle Mango Marinade

BBQ Chicken with Chipotle Mango Marinade

Smoky chipotle and sweet mango team up in a marinade that caramelizes beautifully on the grill.

Total 3 hr 20 min Makes 4 servings Calories 385/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Chicken thighs soak in a blended marinade of ripe mango, chipotle chiles, and lime before hitting the grill, where the natural sugars char into a sticky, smoky glaze. The sweet-heat balance makes this a standout for backyard cookouts, and the marinade doubles as a basting sauce for extra flavor. Serve with grilled corn or a cooling slaw to offset the spice.

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 ripe mango, peeled and pitted
  • 2 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
  • 3 cloves garlic
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges, for serving

Method

  1. In a blender, combine the mango, chipotle chiles with adobo sauce, garlic, lime juice, honey, olive oil, smoked paprika, cumin, salt, and pepper. Blend until smooth.

  2. Place the chicken thighs in a large resealable bag or shallow dish. Pour two-thirds of the marinade over the chicken, reserving the rest for basting. Turn to coat evenly.

  3. Seal or cover and refrigerate to marinate, turning once if convenient.

  4. Cover and refrigerate the reserved marinade separately for basting.

  5. Preheat a grill to medium-high heat, about 400°F, and clean the grates well.

  6. Remove chicken from the marinade, letting excess drip off, and discard the used marinade.

  7. Grill the chicken thighs, turning occasionally, until well marked and charred in spots, basting with the reserved marinade during the last few minutes of cooking.

  8. Check that the internal temperature reaches 165°F at the thickest part, then transfer chicken to a platter.

  9. Let the chicken rest for 5 minutes before serving.

  10. Garnish with chopped cilantro and serve with lime wedges.

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    BBQ Chicken with Chipotle Mango Marinade

    Chicken thighs soak in a blended marinade of ripe mango, chipotle chiles, and lime before hitting the grill, where the natural sugars char into a sticky, smoky glaze. The sweet-heat balance makes this a standout for backyard cookouts, and the marinade doubles as a basting sauce for extra flavor. Serve with grilled corn or a cooling slaw to offset the spice.

    3 hr 20 min 4 servings 385 cal

    Ingredients

    • 8 boneless skinless chicken thighs
    • 1 ripe mango, peeled and pitted
    • 2 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
    • 3 cloves garlic
    • 1/4 cup fresh lime juice
    • 2 tablespoons honey
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh cilantro, chopped, for garnish
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      In a blender, combine the mango, chipotle chiles with adobo sauce, garlic, lime juice, honey, olive oil, smoked paprika, cumin, salt, and pepper. Blend until smooth.

    2. 2

      Place the chicken thighs in a large resealable bag or shallow dish. Pour two-thirds of the marinade over the chicken, reserving the rest for basting. Turn to coat evenly.

    3. 3

      Seal or cover and refrigerate to marinate, turning once if convenient.

    4. 4

      Cover and refrigerate the reserved marinade separately for basting.

    5. 5

      Preheat a grill to medium-high heat, about 400°F, and clean the grates well.

    6. 6

      Remove chicken from the marinade, letting excess drip off, and discard the used marinade.

    7. 7

      Grill the chicken thighs, turning occasionally, until well marked and charred in spots, basting with the reserved marinade during the last few minutes of cooking.

    8. 8

      Check that the internal temperature reaches 165°F at the thickest part, then transfer chicken to a platter.

    9. 9

      Let the chicken rest for 5 minutes before serving.

    10. 10

      Garnish with chopped cilantro and serve with lime wedges.