Prep Time:  10 minutes
 Cook Time:  20 minutes
 Total Time:  30 minutes (+4 hours marinating time)
 Serves:   4


1/2 cup chopped ripe mango
1/4 cup lime juice
2 tbsp sriracha hot sauce
2 tbsp soy sauce
2 tbsp canola oil
1 tbsp brown sugar
4 cloves garlic, halved
1 tbsp chopped fresh ginger
1 tsp each salt and pepper
8 small bone-in, skin-on chicken thighs
2 limes, halved
2 tbsp finely chopped fresh cilantro


  1. In blender, purée mango, lime juice, sriracha, soy sauce, canola oil, brown sugar, garlic, ginger, salt and pepper until smooth; transfer to resealable plastic bag. Add chicken; turning to coat well. Refrigerate for at least 4 hours or up to overnight.
  2. Preheat grill to medium heat; grease grate well. Grill chicken, turning frequently, for 20 to 25 minutes or until internal temperature reaches 165°F.
  3. Meanwhile, grill lime halves, cut sides down, for 3 to 5 minutes or until well marked. Sprinkle cilantro over chicken; serve with grilled limes.

PAIRS WITH: Beringer Main & Vine Blood Orande and Mango Spritzer


Alternatively, use bone-in, skin-on chicken breasts or drumsticks instead of chicken thighs.