Chicken meets mango

The Denver Post - - LIFE&CULTURE - By El­lie Krieger

This recipe treats ten­der chicken thighs to two of my all-time fa­vorite fla­vor sen­sa­tions: a mouth­wa­ter­ing Asianstyle mari­nade that hits ev­ery sin­gle taste bud, and the al­lur­ing char that hap­pens when food gets near fire.

The mari­nade strikes a bold sweet-salty-sa­vory-spicy bal­ance with­out the heaps of re­fined sugar found in many like it. Here, most of the sweet­ness comes from the mango it­self, which, of course, also lends a trop­i­cal flair. That sweet­ness is off­set by the tang of fresh lime juice, a gen­er­ous help­ing of sa­vory gar­lic and a salty umami punch from Thai fish sauce. If you don’t have the lat­ter, you could sub­sti­tute soy sauce, but I think it is worth pick­ing up a bot­tle of fish sauce, as it has be­come a “new es­sen­tial” in­gre­di­ent — along with the Sriracha here, which gives the mari­nade a kick. I used a gen­tle amount in the ac­com­pa­ny­ing recipe, but feel free to add a cou­ple more shakes if you like things hot­ter.

The in­gre­di­ents come to­gether eas­ily in the blender, and then time does the work as the chicken mar­i­nates. For full im­pact, four hours is the min­i­mum, but it could go for up to 12 hours, mak­ing this recipe easy to pull off on busy week­days. I typ­i­cally blend the mari­nade the night be­fore I am plan­ning to cook, then com­bine it with the chicken in the morn­ing so that it is ready to cook when I get home from work.

Then all it takes is less than 20 min­utes in the broiler, or on the grill, for suc­cu­lent chicken with crisped edges that com­ple­ment a realm of big fla­vor within.

Mango-Lime Mar­i­nated Chicken Thighs

4 to 6 servings Here, ten­der chicken is treated to a bold mango-lime mix­ture then char-broiled for mouth­wa­ter­ing fla­vor. The mari­nade has a tan­ta­liz­ing sweet-salty-sa­vory-spicy bal­ance with­out the heaps of re­fined sugar found in many sim­i­lar store-bought mari­nades, thanks to the sweet­ness in­her­ent in the trop­i­cal fruit.

MAKE AHEAD:

The chicken needs to mar­i­nate in the re­frig­er­a­tor for at least 4 hours and up to overnight. In­gre­di­ents

1 cup mango chunks (de­frosted if from frozen)

3 ta­ble­spoons fresh lime juice (from 2 limes)

1½ to 2 ta­ble­spoons Thai fish sauce

2 ta­ble­spoons canola oil, or other neu­tral-tast­ing oil

1 ta­ble­spoon light brown sugar 2 tea­spoons Sriracha 3 large cloves gar­lic, coarsely chopped ½ tea­spoon kosher salt 1½ pounds bone­less, skin­less chicken thighs

Fresh cilantro leaves, for serv­ing

Lime wedges, for serv­ing Di­rec­tions

Com­bine the mango, lime juice, fish sauce, oil, sugar, Sriracha, gar­lic and salt in a blender; puree to form a smooth mari­nade. Trans­fer to a quart-size zip-top bag. Add the chicken and seal; re­frig­er­ate for at least 4 hours and up to overnight.

Po­si­tion an oven rack 4 to 6 inches from the broiler el­e­ment; pre­heat the broiler.

Place the chicken on a broiler pan, al­low­ing some mari­nade to cling to it. Broil for about 8 min­utes, then use tongs to turn the chicken over and spoon a bit more mari­nade on the sec­ond side. (Dis­card any re­main­ing mari­nade, at this point.) Broil for about 9 min­utes, un­til lightly charred around the edges and the chicken is cooked through.

Serve warm, with cilantro and lime wedges.

Nu­tri­tion | Per serv­ing (based on 6): 210 calo­ries, 23 g pro­tein, 8 g car­bo­hy­drates, 9 g fat, 2 g sat­u­rated fat, 105 mg choles­terol, 530 mg sodium, 0 g di­etary fiber, 6 g sugar

Deb Lind­sey, Spe­cial to The Washington Post

Mango-Lime Mar­i­nated Chicken Thighs.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.