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Grilled Mango Chicken

Grilled mango chicken with a sweet-savory mango glaze and charred grill marks. Marinated thighs get deeply caramelized and reach 165°F for juicy, flavorful results.
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Prep Time 20 minutes
Cook Time 18 minutes
marinating 1 hour
Total Time 1 hour 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless chicken thighs Use 4–6 thighs for about 1-inch thickness for even grilling.
Mango glaze & marinade
  • 1 large ripe mango, peeled and pureed About 3/4 cup puree; reserve 1/3 for brushing in the last 4 minutes.
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 2 tbsp honey
  • 3 garlic, minced 3 cloves.
  • 1 tsp ginger, grated 1 teaspoon.
  • 0.5 tsp red pepper flakes
  • 0.25 tsp allspice
Serving
  • 1 fresh cilantro For serving.
  • 1 mango chunks For serving.
  • 1 lime wedges For serving.

Equipment

  • 1 grill
  • 1 blender

Method
 

Make mango marinade & glaze
  1. Blend mango puree with soy sauce, lime juice, lime zest, honey, garlic, ginger, red pepper flakes, and allspice until smooth. Reserve 1/3 of the mixture for glazing later.
Marinate chicken
  1. Add chicken thighs to the remaining marinade and coat thoroughly. Marinate for at least 1 hour in the refrigerator.
Grill and glaze
  1. Preheat the grill to medium-high and oil the grates. Keep the lid closed as much as possible between flips for steady heat.
  2. Grill chicken for 6-7 minutes per side. During the last 4 minutes, brush with the reserved mango glaze.
  3. Continue grilling until deeply caramelized and the internal temperature reaches 165°F. Let the juices settle for a couple minutes before serving.
Serve
  1. Serve the grilled mango chicken with fresh mango chunks, cilantro, and lime wedges. Add extra glaze from the grill if any collects on the plate.

Notes

Pro tip: reserve glaze before marinating so you can brush safely during grilling. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid drying the chicken. Freezing is not recommended due to texture of the mango. For a lighter option, replace honey with an equal amount of maple syrup or a light honey alternative (still caramelizes under the same heat).