Vietnamese chicken thighs with mango relish

SmartPoints® value per serving
Total Time
3 hr 30 min
15 min
15 min
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.



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