Mango Chicken
MANGO CHICKENđ
Youâre gonna find it hard to beat a 10 minute meal that tastes THIS good. Sweet, salty, slightly spicy, packed with umami - everything you would want in a summer dish. And TRUST - that combo with the coconut rice takes this over the edge (you can substitute for cauliflower rice or a simple salad for Whole30). Thanks to a little help from the broiler, you can get the essence of grilled chicken without the grill. A favorite in my household and soon to be a favorite in yours, youâre gonna wanna make this ASAP!
Serves 4.
Ingredients:
For the Mango Chicken:
8 boneless skinless chicken thighs
2 cups frozen mango chunks
2 cups coconut aminos
Âź cup fish sauce
4 garlic cloves, minced
1â ginger, minced (or 2 tbsps ginger paste)
1-2 tsps sriracha
Avocado oil spray
For the Coconut Rice:
(Optional - for Whole30 serve over cauliflower rice or with roasted veggies)
1½ cups jasmine rice
1 cup canned coconut milk (Chaokoh brand is best as it doesnât separate as much as other brands)
1 cup water
½ tsp salt
2 tbsps coconut oil
Directions:
For the Mango Chicken with Coconut Rice:
Blend mango chunks, coconut aminos, fish sauce, garlic, ginger, and sriracha. Taste to adjust any seasonings and season with a pinch of salt if it needs it.
Add chicken thighs to a large ziploc bag and pour over the sauce. Let marinate on the counter for 15-20 minutes to come to room temperature while you work on your rice.
Rinse the rice under cold water a few times until the water runs clear. Drain and set aside.
Add the coconut oil on medium heat to a pot with a tight fitting lid. Once melted, add the rice and toast for 30 seconds, stirring the whole time.
Pour in the coconut milk, water, and pinch of salt and cover and bring to a boil.
Once boiling, decrease the heat to low and cook for 10 minutes.
Turn off the heat and let the rice sit with the lid on (do not peek!) for 10 more minutes while you work on your chicken.
Set the broiler to high heat.
Line a baking sheet with aluminum foil and grease with avocado oil spray or similar.
Add the chicken in a single layer, ensuring not to crowd the pan.
Broil for 7-9 minutes without flipping, until you see charred bits of chicken. You may need to move the sheetpan around in the oven a bit to ensure each piece of chicken gets charing as most broilers have the highest fire in the middle.
Serve with the coconut rice and enjoy!
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