Fiery Mango-Habanero Chicken Thighs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 large ripe mango, peeled and diced
• 1-2 habanero peppers, deseeded and minced (adjust to heat preference)
• 3 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, chopped, for garnish

Instructions

1. 1

   Combine diced mango, minced habanero, garlic, apple cider vinegar, brown sugar, olive oil, smoked paprika, salt, and pepper in a blender or food processor; blend until smooth.

2. 2

   Pat chicken thighs dry with paper towels, then place them in a large resealable bag or shallow dish.

3. 3

   Pour half of the mango-habanero marinade over the chicken, ensuring all pieces are well-coated; reserve the remaining marinade for basting.

4. 4

   Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

5. 5

   Preheat your grill to medium-high heat (around 400°F). Clean the grates thoroughly.

6. 6

   Grill chicken thighs skin-side down for 5-7 minutes until beautifully charred, then flip and cook for another 5 minutes.

7. 7

   Reduce heat to medium-low, then continue to cook, flipping occasionally and basting with the reserved marinade, until internal temperature reaches 175°F (about 15-20 more minutes).

8. 8

   Remove chicken from the grill, let rest for 5 minutes, then garnish with fresh cilantro before serving.

9. 9

   Serve with grilled pineapple or a cooling slaw to balance the heat.