This Thai Mango Grilled Chicken recipe is a delight to make and to eat. And it's easy to whip up. A twist on traditional mango chicken, this barbecue version is equally delicious, and just as spicy-sweet. Simply toss a ripe mango (or use frozen mango) plus some key Thai ingredients into your blender, and you have a delicious mango sauce that works as both the marinade and a dipping sauce. Serve this barbecue chicken with some rice, and you'll make everyone happy at dinner - even the kids!
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- SERVES 2-4
- 8 chicken thighs, left whole or cut in halves or thirds, OR 1/2 medium chicken, chopped into pieces
- optional: fresh coriander as a garnish
- MANGO SAUCE:
- 1 fresh ripe mango, OR 2 1/2 cups frozen mango (thawed) - For more on preparing fresh mango, see below
- 2 1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 2 Tbsp. Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
- 2 Tbsp. sugar
- 1/4 cup fresh coriander, chopped
- 2 cloves garlic
- 4 Tbsp. coconut milk
- 1 Tbsp. lime or lemon juice
- 1 fresh red chili, OR 1/2 to 1 tsp. (or more) cayenne pepper
- 1/4 tsp. turmeric
Preparation:
For tips on buying and cutting fresh mango, see my All About Mangoes Guide.
- Remove flesh from the mango, discarding the stone. Place the mango plus all mango sauce ingredients together in a blender or food processor. Process well to form a smooth sauce.
- Taste-test the sauce. Add more sugar if too sour (this depends on how sweet your mango is), or more fish sauce if not salty enough. Add more chili or cayenne if not spicy enough.
- Place chicken in a mixing bowl. Pour half the mango sauce over, mixing it in well. Set the rest aside for later.
- Place the chicken in the refrigerator, allowing it to marinate in the mango sauce for at least 10 minutes, or up to 24 hours ahead of time.
- Barbecue the chicen over a hot grill. Brush or spoon some of the leftover marinade (from the bottom of the bowl) onto chicken pieces the first few times you turn them. Continue barbecuing until chicken is well done.
- Place reserved mango sauce in a sauce pan over medium heat, stirring until warm (it doesn't need to be boiled/cooked).
- Serve the barbecue chicken together with the warmed sauce (for dipping or to spoon over chicken). This dish is excellent whether served with rice or your choice of potatoes and/or salad. It's especially wonderful with my Easy Thai Coconut Rice. ENJOY!
