21 December 2016 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes (+4 hours marinating time) Serves: 4 Ingredients 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 Directions 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. Preheat grill to medium heat; grease grate well. Grill chicken, turning frequently, for 20 to 25 minutes or until internal temperature reaches 165°F. 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 TIP Alternatively, use bone-in, skin-on chicken breasts or drumsticks instead of chicken thighs.