Vietnamese chicken thighs with mango relish
1 medium, grated zest and juice
1 medium, seeded and minced
3 medium clove(s), minced
Asian fish sauce
Packed brown sugar
Uncooked boneless skinless chicken thigh(s)
30 oz, 6 (5-ounce thighs), trimmed
1 large, peeled, pitted, and diced
Uncooked red onion(s)
⅓ cup(s), chopped, diced
Fresh mint leaves
¼ cup(s), chopped
3 Tbsp, unseasoned
½ item(s), cut into wedges
- To make marinade, combine orange zest and juice, jalapeño, garlic, soy sauce, fish sauce, and brown sugar in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 3 hours or up to overnight.
- Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
- To make relish, stir together mango, onion, mint, and vinegar in serving bowl. Set aside.
- Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Place chicken on grill rack and grill, turning often, until chicken is cooked through, about 15 minutes. Serve chicken with relish and lime wedges.