Sweet and Spicy Grilled Chile Mango Chicken with Coconut Rice
Juicy grilled chicken thighs with a sweet and spicy chile mango marinade, fluffy coconut rice and grilled zucchini. A perfect grilled summertime meal.
Ingredients
- 2-3 lbs boneless skinless chicken thighs
For the marinade:
- 1 Cup diced mango from 1-2 red mangoes
- 2-3 red Fresno chiles stem, seeds and ribs removed only if you want a little milder sauce
- 1 shallot peeled and quartered
- 3 cloves garlic peeled and halved
- ½ cup cilantro roughly chopped
- ⅓ cup coconut milk canned, full fat
- ¼ cup lime juice plus zest of one lime
- ¼ cup orange juice
- ¼ cup dry white wine sauv blanc or pinot grigio
- 1 tablespoon fish sauce I prefer Red Boat
- 1 ½ teaspoon Kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
To serve:
- Coconut rice see recipe notes
- Grilled zucchini 2-3 zucchini, ends trimmed off, sliced thick lengthwise.
- Additional diced mango sliced Fresno peppers and cilantro
Instructions
- Prep time includes prep for the marinade as well as marinade time. While the chicken is marinating the rice can be cooked and zucchini prepped.
- Combine all the marinade ingredients in a food processor and pulse until combined but not completely smooth. Reserve a cup of the marinade and keep chilled.
- Pour a little of the marinade in a pan and layer half the chicken on top, pour marinade over the top and layer with the rest of the chicken and marinade. You could also marinade in a bowl or a bag if you like. I like using a shallow glass dish. Marinate chicken for an hour to two hours. No longer.
- You can marinate for half the time in the refrigerator and the rest of the time out of the fridge to bring the chicken to room temperature.
- Preheat your grill to medium high. Clean the grates and brush with oil, set the chicken on the grill. Grill for 6-8 minutes before flipping. Grill for another 6-8 minutes, start checking internal temperature with a meat thermometer around the 6 minute mark once flipped. When the chicken thighs reach 165 Deg remove from the grill and transfer to a plate. Tent with foil and let rest for 10 minutes.
- While the chicken is resting, grill any veggies you have prepped for the grill. I will season the sliced zucchini with some oil, salt, pepper, garlic and onion powder. Grill 2-3 minutes a side until softer and you see some nice grill marks. Summer or yellow squash would work well here, so would sliced bell peppers.
- Serve the chicken with rice, the zucchini and extra sauce. Garnish with more chopped mango, Fresno Chile slices and cilantro.
Notes
For coconut rice take 2 cups white Jasmine rice, rinse until clear then soak for at least 30 minutes. Drain well. Combine the rice with 2 cups water, 1 cup coconut milk ( canned, full fat) a teaspoon each salt and sugar. Bring to a boil, lower the heat to a simmer, cover the pot with a lid and cook for 12 minutes. Let steam for 10 minutes. Fluff the rice before serving. If you want plain white rice just use all water, no coconut milk.