Grilled chicken thighs with mango curry sauce
Bone-in chicken thighs take a quick caramelised glaze of mango curry sauce that tastes like a restaurant dish but needs only one pan and twenty minutes start to finish. The sauce clings to the skin as it chars, building depth from the ginger, curry, and lime.
About 430 calories a serving, 30 g protein, 19 g carbohydrate, 26 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
To buy
- 4 pieces (about 1.5 pounds / 680 grams) bone-in chicken thighs
From your shelf
- 1 cup (240 ml) mango curry grilling sauce, mango curry (Archer Farms)
Staples
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons oil
- Pat four bone-in chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the thighs skin-side down.
- Cook without moving for 8 minutes until the skin is golden and crisp, then flip the thighs over. While they cook on the skin side, measure out 1 cup mango curry sauce into a small bowl.
- Pour the mango curry sauce over the thighs and bring to a simmer, then turn the heat down to medium. Cook for 10 more minutes, spooning the sauce over the thighs halfway through, until the internal temperature at the thickest part reaches 165 degrees F (74 degrees C) and the sauce clings to the meat.
Note Swap bone-in breasts if you prefer white meat, adding 2 or 3 minutes to the second side. Leftovers keep three days refrigerated; shred the meat, warm it with the sauce, and serve in grain bowls or tacos. Serve with steamed rice or coconut rice to catch the glaze.
On the label
WATER, MANGO PUREE (FROM CONCENTRATE), SUGAR, (DIJON MUSTARD, DISTILLED VINEGAR, MUSTARD SEEDS, WHITE WINE, CITRIC ACID, TURMERIC), APPLE JUICE (FROM CONCENTRATE), CANOLA OIL, TOMATOES, CHAMPAGNE VINEGAR, GINGER, SALT, CURRY POWDER, LIME JUICE (FROM CONCENTRATE), RICE STARCH, GARLIC, XANTHAN GUM, SPICES, ONIONS, CRUSHED RED CHILE PEPPERS, PHOSPHORIC ACID.
Archer Farms, ketchup, mustard, bbq & cheese sauce, serving 38 GRM, package 13 oz/368 g. Ingredients as printed on the label.
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Other mango
- Good & Gather medium mango peach salsa, medium mango peachGood & Gather
- Good & Gather mango blended greek lowfat yogurt, mangoGood & Gather
- Good & Gather mild mango peach salsa, mild mango peachGood & Gather
- Good & Gather mild mango lime chamoy salsa, mild mango lime chamoyGood & Gather
- 3 Zeros mango style dressing, mango3 Zeros
- Norman's island mango greek yogurt, mango; peach; pineappleNorman's
- Granny Blossom's mango salsa, mangoGranny Blossom's
- Meijer mango sweet & sour sauce, mango sweet & sourMeijer
- Great Midwest mango fire cheddar with habanero peppers and mango flavor wisconsin cheese, mango fire cheddarGreat Midwest
- Meijer pineapple mango pico de gallo, pineapple mangoMeijer
Cooks as mango, curry sauce. Half of it left? Use up the mango.