Mango Cilantro Chicken

The sauce for mango cilantro chicken is so scrumptious that I caught my husband eating it by the spoonful! It’s also versatile since it’s ...

The sauce for mango cilantro chicken is so scrumptious that I caught my husband eating it by the spoonful! It’s also versatile since it’s great on pork and fish too. Sometimes a weeknight cook’s best tool is a flavor-packed sauce that is easy to make and works with many dishes. My family is a bunch of wimps when it comes to hot sauce, so we make ours with only 1/2 tsp, but feel free to add as much as you like. It really adds a wonderful depth of flavor that enhances the sweet mango and the bite of the ginger. You can also grill the chicken, which is our summertime method of choice.

Mango cilantro chicken recipe

SAUCE INGREDIENTS

• 1 mango, peeled, pit removed, and chopped
• ½ cup loosely packed cilantro
• 1 small shallot, cut in half
• 2 tsp chopped fresh ginger
• 2 cloves garlic, peeled
• ½ cup coconut milk
• 1 TBSP coconut vinegar or raw apple cider vinegar
• 1 TBSP lime juice
• 2 TBSP olive oil
• Your favorite hot sauce to taste (we use ½ tsp)
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper

CHICKEN INGREDIENTS

• 2 pounds boneless chicken thighs
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 TBSP coconut oil

Serves 4

Prep Day:

1. Place the sauce ingredients in a food processor. Pulse until all the ingredients are chopped but are still slightly chunky.
2. Season the chicken with sea salt and pepper. Place the chicken and one-third of the sauce in a 1-gallon freezer bag, and seal.
3. Place the remaining sauce in a 1-quart freezer bag, and seal.
4. Place both the chicken and sauce freezer bags in another 1-gallon freezer bag, and seal. Place the bag containing the sauce and chicken in the freezer until needed.

Serving Day:

1. Thaw the chicken and sauce in the refrigerator overnight.
2. When ready to cook, remove the chicken from the marinade, and discard the marinade.
3. In a large skillet over medium-high heat, heat the coconut oil. Add the chicken and cook until browned on both sides and cooked through, about 6 minutes per side.
4. Meanwhile, in a small saucepan, heat the remaining sauce on low.
5. Spoon the sauce over the chicken or macadamia garlic basil crusted chicken and serve.