Vietnamese chicken thighs with mango relish

Total Time
3 hr 30 min
15 min
15 min



1 medium, grated zest and juice

jalapeño pepper(s)

1 medium, seeded and minced

garlic clove(s)

3 medium clove(s), minced

soy sauce

2 Tbsp

Asian fish sauce

1 Tbsp

packed brown sugar

1 Tbsp

uncooked boneless skinless chicken thigh(s)

30 oz, 6 (5-ounce thighs), trimmed


1 large, peeled, pitted, and diced

uncooked red onion(s)

cup(s), chopped, diced

fresh mint leaves

¼ cup(s), chopped

rice vinegar

3 Tbsp, unseasoned

cooking spray

1 spray(s)

table salt

¼ tsp

fresh lime(s)

½ item(s), cut into wedges


  1. 1 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.
  2. 2 Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  3. 3 To make relish, stir together mango, onion, mint, and vinegar in serving bowl. Set aside.
  4. 4 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.

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