Grilled Chicken Thighs with Mango Ancho Sauce: A Flavor Fiesta!

Are you ready to elevate your grilling game? These Grilled Chicken Thighs with Mango Ancho Sauce are bursting with sweet, spicy, and smoky flavors that will tantalize your taste buds. This recipe is surprisingly easy to make, yet it delivers restaurant-quality results. Juicy, tender chicken thighs are slathered in a vibrant mango ancho chili sauce, creating a dish that’s perfect for a summer barbecue, a weeknight dinner, or any occasion where you want to impress.

## Why Chicken Thighs?

While chicken breasts often get the spotlight, chicken thighs are a grilling champion for several reasons:

* **Flavor:** Thighs are richer in flavor than breasts due to their higher fat content. This means more deliciousness in every bite!
* **Moisture:** They’re less likely to dry out on the grill, staying juicy and tender even if you accidentally overcook them slightly (though we don’t recommend it!).
* **Cost-Effective:** Chicken thighs are typically more affordable than breasts, making this a budget-friendly option.

## The Star of the Show: Mango Ancho Sauce

The mango ancho sauce is what truly sets this recipe apart. It’s a beautiful balance of sweet, spicy, and smoky notes, achieved through a combination of fresh mangoes, ancho chili powder, and other flavorful ingredients.

* **Mangoes:** Fresh mangoes provide the sweetness and tropical tang. Look for ripe but firm mangoes for the best flavor and texture. If fresh mangoes aren’t available, you can use frozen mango chunks (thawed) as a substitute.
* **Ancho Chili Powder:** Ancho chili powder is made from dried and ground poblano peppers. It has a mild heat and a rich, slightly fruity flavor that adds depth to the sauce. Don’t substitute it with other chili powders, as the flavor profiles are different.
* **Lime Juice:** Adds brightness and acidity to balance the sweetness of the mangoes and the richness of the chicken.
* **Honey or Maple Syrup:** A touch of natural sweetener to enhance the sweetness of the mangoes and create a glossy glaze.
* **Garlic:** Adds a pungent and savory element.
* **Onion:** Provides a subtle sweetness and adds complexity to the flavor.
* **Cumin:** A warm and earthy spice that complements the ancho chili powder.
* **Smoked Paprika:** Enhances the smoky flavor, especially if you’re using a gas grill.
* **Salt and Pepper:** To season and balance the flavors.

## Ingredients You’ll Need

* **Chicken Thighs:** 8 boneless, skinless chicken thighs (about 2 pounds)
* **For the Mango Ancho Sauce:**
* 2 ripe mangoes, peeled and chopped
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 2 tablespoons ancho chili powder
* 1 tablespoon lime juice
* 1 tablespoon honey or maple syrup
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil

## Equipment You’ll Need

* Grill (gas or charcoal)
* Grill brush
* Small saucepan
* Blender or food processor
* Basting brush
* Instant-read thermometer

## Step-by-Step Instructions

### 1. Prepare the Mango Ancho Sauce:

* Heat the olive oil in a small saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic, ancho chili powder, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
* Add the chopped mangoes, lime juice, honey (or maple syrup), salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the mangoes are softened.
* Remove the saucepan from the heat and let the mixture cool slightly.
* Carefully transfer the mixture to a blender or food processor and blend until smooth. If the sauce is too thick, add a tablespoon or two of water to thin it out. Taste and adjust seasonings as needed. You can add a pinch of salt, more lime juice for brightness, or a dash of cayenne pepper for extra heat.

### 2. Prepare the Chicken:

* Pat the chicken thighs dry with paper towels. This helps them brown better on the grill.
* Season the chicken thighs lightly with salt and pepper. Remember that the mango ancho sauce is already flavorful, so you don’t need to over-season the chicken.

### 3. Grill the Chicken:

* Preheat your grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates with a grill brush.
* Place the chicken thighs on the grill and cook for 5-7 minutes per side, or until they are nicely browned and have grill marks.
* Brush the chicken thighs with the mango ancho sauce. Continue grilling for another 5-7 minutes, turning and basting with the sauce every few minutes, until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer to check the temperature in the thickest part of the thigh.
* Remove the chicken thighs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

## Tips for Grilling Success

* **Don’t overcrowd the grill:** Grill the chicken thighs in batches if necessary to avoid overcrowding. Overcrowding lowers the grill temperature and can result in uneven cooking.
* **Use a meat thermometer:** An instant-read thermometer is your best friend when grilling chicken. It ensures that the chicken is cooked to a safe internal temperature without overcooking it.
* **Baste frequently:** Basting the chicken thighs with the mango ancho sauce while grilling keeps them moist and adds a delicious glaze.
* **Watch for flare-ups:** If you’re using a charcoal grill, be mindful of flare-ups caused by dripping fat. Move the chicken to a cooler part of the grill or close the lid briefly to control the flames.
* **Let the chicken rest:** Resting the chicken after grilling allows the juices to redistribute, resulting in more tender and flavorful meat.

## Serving Suggestions

These Grilled Chicken Thighs with Mango Ancho Sauce are incredibly versatile and can be served with a variety of sides.

* **Rice:** Fluffy white rice, brown rice, or coconut rice are all excellent choices.
* **Quinoa:** A healthy and protein-packed option.
* **Grilled Vegetables:** Bell peppers, zucchini, corn on the cob, and asparagus are delicious grilled alongside the chicken.
* **Salad:** A refreshing salad with mixed greens, avocado, and a light vinaigrette.
* **Black Beans:** A classic pairing for Latin-inspired dishes.
* **Coleslaw:** A creamy coleslaw adds a cool and crunchy contrast to the spicy chicken.
* **Tortillas:** Serve the chicken thighs in warm tortillas with your favorite toppings like shredded lettuce, diced tomatoes, and sour cream for delicious tacos.

## Variations and Substitutions

* **Chicken Breasts:** If you prefer chicken breasts, you can use them in this recipe. Just be careful not to overcook them. Reduce the grilling time accordingly and use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
* **Different Chili Powder:** While ancho chili powder is recommended for its unique flavor, you can substitute it with another mild chili powder if needed. However, the flavor profile will be slightly different.
* **Pineapple:** Add some diced pineapple to the mango ancho sauce for an extra tropical twist.
* **Jalapeño:** For more heat, add a minced jalapeño pepper to the mango ancho sauce.
* **Honey or Maple Syrup Substitutions:** Brown sugar or agave nectar can be used in place of honey or maple syrup.
* **Vegetarian Option:** Grilled halloumi cheese or tofu can be substituted for the chicken. Marinate the halloumi or tofu in the mango ancho sauce before grilling.

## Make-Ahead Tips

* **Mango Ancho Sauce:** The mango ancho sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. This is a great way to save time on busy weeknights.
* **Marinating:** You can marinate the chicken thighs in the mango ancho sauce for at least 30 minutes or up to 4 hours before grilling. This will enhance the flavor and help keep the chicken moist.

## Storage and Reheating Instructions

* **Storage:** Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the chicken thighs in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but they may become slightly drier.

## Nutritional Information (Approximate)

(Per serving, based on 4 servings)

* Calories: 350-400
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 20-25g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

## Get Grilling!

These Grilled Chicken Thighs with Mango Ancho Sauce are a flavor explosion that’s sure to impress. With their juicy tenderness and vibrant sauce, they’re the perfect centerpiece for a summer meal. So fire up your grill and get ready to enjoy a truly delicious experience!

## Recipe Card

**Grilled Chicken Thighs with Mango Ancho Sauce**

**Prep Time:** 20 minutes
**Cook Time:** 20 minutes
**Serves:** 4

**Ingredients:**

* 8 boneless, skinless chicken thighs (about 2 pounds)
* **For the Mango Ancho Sauce:**
* 2 ripe mangoes, peeled and chopped
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 2 tablespoons ancho chili powder
* 1 tablespoon lime juice
* 1 tablespoon honey or maple syrup
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil

**Instructions:**

1. **Prepare the Mango Ancho Sauce:** Heat olive oil in a saucepan, add onion and cook until softened. Add garlic, ancho chili powder, cumin, and smoked paprika; cook for 1 minute. Add mangoes, lime juice, honey, salt, and pepper. Simmer for 10-15 minutes. Blend until smooth.
2. **Prepare the Chicken:** Pat chicken thighs dry and season with salt and pepper.
3. **Grill the Chicken:** Preheat grill to medium heat. Grill chicken for 5-7 minutes per side. Brush with mango ancho sauce. Continue grilling, basting with sauce, until internal temperature reaches 165°F (74°C).
4. **Rest and Serve:** Remove from grill, let rest for 5 minutes, and serve.

Enjoy!