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Vietnamese chicken thighs with mango relish

6

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(s)

1 medium

Jalapeño pepper(s)

1 medium

Garlic

3 medium clove(s)

Soy sauce

2 Tbsp

Asian fish sauce

1 Tbsp

Packed brown sugar

1 Tbsp

Uncooked boneless skinless chicken thigh(s)

30 oz

Mango

1 large

Uncooked red onion(s)

0.333 cup(s), chopped

Fresh mint leaves

0.25 cup(s)

Unseasoned rice vinegar

3 Tbsp

Cooking spray

1 spray(s)

Table salt

0.25 tsp

Lime

0.5 item(s)

Instructions

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.

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