Grilled Chicken Thighs with Mango Ancho Sauce Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Mango: Peeled and diced, it brings a sweet and tangy taste to the sauce.

Ancho chili: Seeded and soaked, it adds a mild heat and smoky flavor.

Olive oil: Used to blend the sauce and add a rich texture.

Garlic: Minced, it provides a pungent, aromatic depth to the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity to the chicken.

When preparing the mango and ancho chili sauce, make sure to soak the ancho chili in warm water for at least 20 minutes to soften it. This will make it easier to blend into a smooth sauce and help the flavors meld better with the mango. Additionally, for a more intense flavor, you can lightly toast the ancho chili in a dry pan before soaking.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be less flavorful without the bone and skin.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar flavor and texture, and the bone helps retain moisture during grilling.

• peeled and diced mango - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor, though it is slightly more acidic.

• peeled and diced mango - Substitute with peach: Peaches offer a comparable sweetness and texture, making them a good alternative in the sauce.

• seeded and soaked ancho chili - Substitute with chipotle chili: Chipotle chilies provide a smoky flavor similar to ancho chilies but with a bit more heat.

• seeded and soaked ancho chili - Substitute with guajillo chili: Guajillo chilies offer a mild heat and a slightly fruity flavor, making them a good alternative to ancho chilies.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and has a high smoke point, making it a good alternative for grilling.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor, though it is less pungent and more convenient for quick recipes.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the sauce well.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often described as more earthy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, though it is more intense than black pepper.

• Allow the grilled chicken thighs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken thighs in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the mango ancho sauce separately in a small airtight container. This keeps the sauce fresh and prevents the chicken from becoming too moist.

• Refrigerate the chicken thighs and sauce for up to 4 days. Ensure your fridge is set to 40°F (4°C) or below to maintain optimal freshness.

• For longer storage, freeze the chicken thighs individually on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. This prevents them from sticking together and allows you to take out only what you need.

• Freeze the mango ancho sauce in ice cube trays. Once frozen, pop the cubes out and store them in a freezer-safe bag. This makes it easy to thaw just the right amount of sauce.

• Label all containers and bags with the date of storage. This helps you keep track of how long the chicken thighs and sauce have been stored.

• To reheat, thaw the chicken thighs and sauce in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Warm the mango ancho sauce in a small saucepan over low heat, stirring occasionally.

• For a quick meal, you can also reheat the chicken thighs in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.

• Drizzle the reheated mango ancho sauce over the chicken thighs just before serving to maintain the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled chicken thighs on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). Warm the mango ancho sauce separately in a small saucepan over low heat, stirring occasionally.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken thighs in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, or until heated through. Warm the mango ancho sauce in a small saucepan over low heat, stirring occasionally.

• Microwave Method: Place the chicken thighs on a microwave-safe plate and cover with a damp paper towel to keep them moist. Microwave on medium power for 2-3 minutes, then check the temperature. Continue microwaving in 30-second intervals until heated through. Heat the mango ancho sauce in a microwave-safe bowl for about 1 minute, stirring halfway through.

• Sous Vide Method: Place the chicken thighs in a vacuum-sealed bag or a ziplock bag using the water displacement method. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath for about 45 minutes. Warm the mango ancho sauce separately in a small saucepan over low heat, stirring occasionally.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are heated through. Warm the mango ancho sauce in a small saucepan over low heat, stirring occasionally.

• Grill: Used to cook the chicken thighs to perfection, giving them a nice char and smoky flavor.

• Blender: Essential for blending the mango, ancho chili, olive oil, and garlic into a smooth sauce.

• Tongs: Handy for flipping the chicken thighs on the grill without piercing the meat.

• Cutting board: Provides a stable surface for peeling and dicing the mango and preparing the garlic.

• Knife: Necessary for peeling and dicing the mango, mincing the garlic, and handling the ancho chili.

• Measuring cups: Used to measure the exact amount of mango needed for the sauce.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, and black pepper.

• Mixing bowl: Useful for holding the diced mango and other sauce ingredients before blending.

• Basting brush: Can be used to apply any additional sauce to the chicken while grilling, if desired.

• Serving platter: Ideal for presenting the grilled chicken thighs with the mango ancho sauce drizzled on top.

Pre-marinating the chicken: Season the chicken thighs with salt and black pepper the night before to save time on the day of cooking.

Prepping the sauce ingredients: Dice the mango and soak the ancho chili in advance, storing them in the fridge until ready to blend.

Using a food processor: Instead of a blender, use a food processor to quickly blend the mango ancho sauce.

Batch grilling: Grill all the chicken thighs at once if your grill is large enough, to save time on multiple batches.