Grilled Thai Mango Chicken

Easy marinated grilled thai mango chicken with a sweet and tangy coconut curry mango sauce to die for. 

Grilled Thai Mango Chicken | Creme de la Crumb

So this happened. ^^^^^

aka. just some of the best, most incredibly tender and insanely flavorful grilled chicken I have ever encountered in my lifetime.

No big deal.

Grilled Thai Mango Chicken | Creme de la Crumb

For as long as I can remember I have loved mangoes. Love love love loved mangoes. And mango flavored everything. Smoothies, popsicles, chewy candies, gum. All of it. So serve me up a plate of grilled Thai mango chicken and I’m in heaven.

I would tell you that I was inspired to make this dish by some crazy event or that it came to me like a brick to the head when I was washing my hair one morning, but the 100 percent truth is that this recipe kind of happened all on its own. We made a trip to Costco last week for one item, and left with four. One of those four items was a case of fresh mangoes. When I saw them piled high in the produce section I couldn’t resist. Looking back I wish I’d bought seven cases of them. But we live about 6 minutes from Costco so I think I could probably get my hands on a few more this week.

Grilled Thai Mango Chicken | Creme de la Crumb

Anywayyyyy our Costco trip landed a case of mangoes on my kitchen counter. A couple of days later I made a grilled lime coconut chicken (oh don’t you worry, it’s comin’ soon!) and used half of a can of coconut milk in the process. Fast forward another two days and I thoguht, you know I love coconut, and I love mango….. what if I just whipped up a mango coconut sauce for some chicken and see how it goes…..

M*A*G*I*C

Choirs of angels sang you guys.

Grilled Thai Mango Chicken | Creme de la Crumb

This chicken is made with my new favorite trick – doubling the marinade as a sauce. You make one sauce, marinate the chicken in most of the mixture, and save a little for later. When the chicken is cooking, you let the reserved sauce simmer on the stove for a few minutes and voila! you’ve got a little extra for slathering all over your juicy lucy tender marinated chicken!!

 

Grilled Thai Mango Chicken | Creme de la Crumb

What people are saying about this Grilled Thai Mango Chicken

“This was delicious and easy — The first time in a long, long time was looking forward to dinner!! What a fragrant, mouth watering, tasty marinade! I had 6 thighs to marinade but I think I had enough marinade for 10 thighs and would have had enough to heat up and slather on/and dip into during the final cooking stage. I don’t know if I made a mistake or if my mango was just extra juicy — either way — it was so good. My husband loved every bite, as did I. I served this with coconut rice.” – Cheriede

Grilled Thai Mango Chicken

Easy marinated grilled thai mango chicken with a sweet and tangy coconut curry mango sauce to die for.

Course Main Course
Cuisine Asian
Keyword curry, mango, thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 4 boneless skinless chicken breasts OR 4-6 boneless skinless chicken thighs
  • 1 1/2 cups diced fresh mango
  • 1 cup coconut milk (light is okay)
  • 1 1/2 teaspoons salt, or to taste
  • 1 tablespoon red curry paste
  • 3 teaspoons yellow curry powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • juice of 1 lime (about 1 tablespoon)
  • 1/3 cup oil
  • optional garnishes: chopped peanuts, chopped fresh cilantro

Instructions

  1. In a food processor or blender combine mangoes, coconut milk, salt, curry paste, curry powder, garlic powder, cumin, chili powder, lime juice, and oil. Pulse until smooth. Reserve 1/2 cup of the mixture, cover and refrigerate.

  2. Pour remaining sauce into a large resealable bag. Add chicken, seal bag, and refrigerate for 1-8 hours (overnight works great).

  3. Preheat grill to medium heat and lightly grease the grates. Use tongs to transfer chicken from the marinade bag to the grill. Discard bag. Cook chicken 5-10 minutes on each side until cooked through. (meanwhile move on to next step)

  4. While chicken is cooking, transfer the reserved portion of the sauce (the portion you refrigerated by itself) to a sauce pan. Bring to a boil over medium heat and cook 3-5 minutes, then remove from heat.

  5. Once chicken is just about cooked through, brush both sides with the sauce and allow to cook 1-2 minutes longer on each side. Serve chicken hot with any extra sauce and garnish with chopped peanuts and cilantro if desired.

Recipe Notes

Prep and cook time does not include marinating time which is 1-8 hours.

 

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Comments

Missed a key ingredient in your instructions Never wrote to blend the mangos in with the sauce. Tasty sounding recipe though.

    Oh snap, I just fixed it! Thanks Kim!!

This sounds delicious!! Thinking of making it as one of this week’s meals. Also, I couldn’t seem to find it in the instructions, but does the mango get blended in the second stage of the instructions? What would you suggest serving this with? I was thinking rice, with a chopped tomato/cucumber/mango salad.

Thanks, Tiffany! 🙂 xxx

hey girl this looks delish!!

Holy drool. This looks incredible and SO full of flavor! A must-try, for sure.

This was delicious and easy — The first time in a long, long time was looking forward to dinner!! What a fragrant, mouth watering, tasty marinade! I had 6 thighs to marinade but I think I had enough marinade for 10 thighs and would have had enough to heat up and slather on/and dip into during the final cooking stage. I don’t know if I made a mistake or if my mango was just extra juicy — either way — it was so good. My husband loved every bite, as did I. I served this with the coconut rice recipe from hapanom.com and a mango, Persian cucumber, red onion salad with a Muscat orange vinegar, grape seed, cilantro vinaigrette dressing that I threw together. Don’t forget the peanuts and cilantro on the finished dish!!! This is a keeper, for sure.