Experience a tropical twist with these Piquant Mango-Glazed Chicken Thighs, where succulent chicken meets a vibrant mango glaze that strikes the perfect balance between sweet and spicy. This dish is not only a feast for the taste buds but also visually appealing with its bright colors.
The coconut rice serves as a creamy base, complementing the tangy glaze and creating a harmonious blend of flavors. Ideal for weeknight dinners or impressing guests, this recipe is both simple and satisfying.
Ingredients
INGREDIENTS
- 4 bone-in chicken thighs
- 1 cup mango puree
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon cayenne pepper
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups jasmine rice
- 2 cups water
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix mango puree, soy sauce, honey, and cayenne pepper to form the glaze.
- Place the chicken thighs in a baking dish and cover them with the mango glaze, reserving a little for basting.
- Bake the chicken in the oven for 25-30 minutes, basting halfway through, until the internal temperature reaches 165°F (75°C).
- While the chicken is baking, rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to a simmer, covering for 15 minutes or until the rice is tender and fluffy.
- Once cooked, fluff the rice with a fork and let it sit for a few minutes.
- Serve the glazed chicken thighs over the coconut rice, garnished with chopped cilantro.
Notes
Note: For best flavor, marinate the chicken in the mango glaze for a few hours before cooking.
For an extra kick, add finely chopped jalapeños to the mango glaze. If you can’t find fresh mango, mango puree works well. Leftover chicken can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain moisture.
Pair this dish with a fresh green salad or steamed vegetables for a complete meal.
