Name: Mango-Lime Chicken Thighs
Prep time: 10 min
Cook time: 14 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 1 1/2 pounds chicken thighs; 1 cup mango (diced or pureed); 3 Tablespoons lime juice; 2 Tablespoons canola oil; 1 Tablespoon fish sauce; 1 Tablespoon brown sugar; 1 Tablespoon Sriracha; 3 cloves garlic, minced; 1/2 teaspoon kosher salt; Fresh cilantro leaves, for garnish; 1 lime, sliced or cut into wedges for serving

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Short description

A bright and tangy twist on chicken thighs, marinated in juicy mango, lime, garlic, and a touch of heat, then pan-seared to golden perfection and garnished with fresh cilantro. Bursting with tropical flavor, this dish is both simple and memorable—a guaranteed favorite for any mealtime.

Why You’ll Love This Recipe

You’ll love this recipe because the sweet mango and zesty lime create an irresistible tropical flavor combo, while garlic, fish sauce, and brown sugar elevate the depth and richness. It’s quick to prepare, doesn’t rely on complicated steps, and yields tender, juicy chicken with a slightly spicy kick from the Sriracha. Plus, garnishing with fresh cilantro and a final splash of lime makes every bite pop.

Mango-Lime Chicken Thighs

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds chicken thighs
1 cup mango (presumably fresh or thawed frozen, diced or pureed as needed for marinade)
3 Tablespoons lime juice
2 Tablespoons canola oil
1 Tablespoon fish sauce
1 Tablespoon brown sugar
1 Tablespoon Sriracha
3 cloves garlic, minced
1/2 teaspoon kosher salt
Fresh cilantro leaves, for garnish
1 lime, sliced or cut into wedges for serving

directions

Prepare the marinade. In a bowl, combine mango (diced or pureed), lime juice, canola oil, fish sauce, brown sugar, Sriracha, minced garlic, and kosher salt. Whisk well until evenly blended.
Marinate the chicken. Place the chicken thighs in a resealable bag or shallow dish and pour the mango‑lime marinade over them. Seal or cover, pressing the marinade into the meat so each piece is coated. Refrigerate and marinate for at least 30 minutes—up to 2 hours for more flavor.
Cook the chicken. Heat a skillet or grill pan over medium‑high heat. You can lightly oil the pan if needed. Remove chicken from marinade (letting excess drip off) and place thighs into the pan. Cook for about 5–7 minutes on the first side, until golden and slightly charred. Flip and cook an additional 5–7 minutes, or until internal temperature reaches 165 °F (74 °C) and juices run clear.
Rest and serve. Transfer the cooked thighs to a plate and let rest for about 5 minutes to retain juiciness. Slice or serve whole. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing extra citrus brightness.

Servings and timing

Servings: Serves about 4 people (assuming 2 average‑sized thighs per person; adjust if your thighs are smaller or larger).
Active prep time: 10 minutes
Marinating time: 30 minutes (minimum)—up to 2 hours for deeper flavor
Cook time: 10–14 minutes total
Total time: Approximately 50 minutes (if marinating 30 minutes)

Variations

Use chicken breasts instead of thighs if you prefer white meat; adjust cooking time to avoid drying out.
Add a teaspoon of grated ginger into the marinade for zingy warmth.
Substitute honey for brown sugar for a milder sweetness.
Use coconut aminos in place of fish sauce to make it gluten‑free or for a slightly sweeter, soy‑free alternative.
For a smoky flavor boost, grill the thighs over charcoal or a gas grill instead of cooking in a pan.

storage/reheating

To store: Place cooled chicken in an airtight container and refrigerate for up to 3–4 days.
To freeze: After cooking, freeze in a sealed container or freezer bag for up to 2 months.
To reheat: Thaw in the refrigerator overnight (if frozen), then warm gently in a skillet over low heat, or microwave in short bursts until heated through. Be careful not to overheat, as chicken thighs can become dry when reheated.

FAQs

1. Can I use frozen mango?

Yes—you can use frozen mango. Thaw first, then drain any excess moisture or puree it into the marinade.

2. Do I need to peel the mango?

Yes, if you’re using fresh mango. Peel and dice or blend as needed for the marinade.

3. Is fish sauce essential?

Fish sauce adds depth and umami. If you don’t have it, you can substitute low‑sodium soy sauce or coconut aminos—though the flavor profile will differ slightly.

4. Can I make this less spicy?

Absolutely—reduce the Sriracha to 1 teaspoon or omit entirely for mild flavor.

5. Can I use chicken wings or drumsticks?

Yes! Adjust cooking time accordingly—wings generally take about 10–12 minutes per side, drumsticks about 8–10 minutes per side until cooked through.

6. What sides go well with this chicken?

Try jasmine or basmati rice, coconut rice, quinoa, roasted vegetables, or a fresh green salad with citrus vinaigrette.

7. How do I know the chicken is done?

The internal temperature should be 165 °F (74 °C) when measured with a meat thermometer. Juices should run clear.

8. Can I double or halve the recipe?

Yes—just adjust the marinade and chicken quantities proportionally to maintain flavor balance.

9. Can I marinate longer than 2 hours?

You can marinate up to 24 hours safely in the refrigerator, but because of the acidic lime juice, the texture may begin to change (becoming slightly mushy) if left too long—so 2–6 hours max is ideal.

10. Is this recipe gluten‑free?

As written, yes—as long as your fish sauce and Sriracha are gluten‑free. Always check labels to confirm.

Conclusion

Mango‑Lime Chicken Thighs deliver an explosion of tropical flavors with minimal effort. The vibrant marinade of mango, lime, garlic, and spice not only makes for a delicious dinner but also gives you a versatile base for creative swapping or upgrading. Perfect for busy weeknights, gatherings, or meal prep—even without strict ingredient sourcing, it’s easy to love. Enjoy every zesty, juicy, cilantro‑bright bite!

Chef MARTHA