Vietnamese chicken thighs with mango relish
4
Points®
Total Time
3 hr 30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
The chicken in this recipe is best made ahead, as the longer it sits in the marinade, the better it will taste. The marinade consists of orange zest and juice, chopped jalapeños and garlic, soy sauce, fish sauce, and some brown sugar for a touch of sweetness. It's citrusy, savory, a little spicy, and wonderfully complements boneless, skinless chicken thighs. The chicken is served with a refreshing relish alongside that features mango, red onion, fresh mint, and rice vinegar. It all comes together very easily, as most of the marinating and cook time is very hands-off. If it's too chilly to grill outside, you can use a grill pan on the stovetop to cook the chicken instead.
Ingredients
Orange
1 medium, grated zest and juice
Jalapeño pepper
1 medium, seeded and minced
Garlic
3 clove(s), minced
Soy sauce
2 Tbsp
Asian fish sauce
1 Tbsp
Packed brown sugar
1 Tbsp
Uncooked skinless boneless chicken thigh
30 oz, 6 (5-ounce thighs), trimmed
Mango
1 large, peeled, pitted, and diced
Red onion
⅓ cup(s), chopped, diced
Fresh mint leaves
¼ cup(s), chopped
Unseasoned rice vinegar
3 Tbsp, unseasoned
Cooking spray
1 spray(s)
Table salt
¼ tsp
Lime
½ item(s), cut into wedges