A great marinade “hits every single taste bud,” balancing sweet, salty, savory, and spicy flavors, said Ellie Krieger in The Washington Post. With this Asian-inspired recipe, the sweetness derives mostly from mango, not sugar, and the marinated chicken needs just 20 minutes under a broiler to develop mouthwatering tenderness, plus “the alluring char that happens when food gets near fire.”
Recipe of the week
Mango-lime marinated chicken thighs
1 cup mango chunks • 3 tbsp fresh lime juice • 1½ to 2 tbsp Thai fish sauce • 2 tbsp canola or other neutral-tasting oil • 1 tbsp light brown sugar • 2 tsp Sriracha • 3 large cloves garlic, coarsely chopped • ½ tsp kosher salt • 1½ lbs boneless, skinless chicken thighs • fresh cilantro leaves, for serving • lime wedges, for serving
• Combine mango, lime juice, fish sauce, oil, sugar, Sriracha, garlic, and salt in a blender; puree to form a smooth marinade. Transfer to a quart-size zip-top bag. Add chicken and seal, pressing as much air out of the bag as possible. Massage to coat, then refrigerate at least 4 hours and up to overnight.
• Position an oven rack 4 to 6 inches from broiler element; preheat broiler.
Place chicken on a broiler pan, allowing some marinade to cling. Broil for about 8 minutes, then use tongs to turn chicken over and spoon a bit more marinade on second side. (Discard any remaining marinade at this point.) Broil until chicken is cooked through and lightly charred around the edges, about 9 minutes. Garnish with cilantro and lime wedges. Serves 4 to 6.