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Grilled Thai BBQ Chicken with Mango Salsa

Grilled Thai BBQ Chicken with Mango Salsa for a Flavorful Feast

Grilled Thai BBQ Chicken with Mango Salsa is a vibrant weeknight meal that captures the essence of Thailand with smoky chicken and refreshing salsa.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless Skinless Chicken Thigh A juicy choice that stays tender on the grill.
  • 3 tablespoons Neutral Oil Choose avocado, canola, or grapeseed oil.
  • 6 cloves Garlic Strong flavor agent; finely grated.
  • 1 tablespoon Ginger Fresh delivers the best punch.
  • ¾ cup Cilantro Use stems for enhanced flavor.
  • 2 tablespoons Fish Sauce Key ingredient for umami richness.
  • 2 tablespoons Soy Sauce Brings saltiness and complexity.
  • 2 tablespoons Lime Juice Fresh acidity that brightens the dish.
  • 1 tablespoon Brown Sugar Balances sweetness and aids in caramelization.
  • 1 tablespoon Oyster Sauce Adds extra richness; optional.
  • 1 teaspoon Toasted Sesame Oil Provides a nutty flavor; optional.
  • 1 teaspoon Black Pepper Freshly ground; adjust to taste.
  • ½ teaspoon Kosher Salt Enhances overall flavor.
  • ¼ teaspoon Red Pepper Flake Adds heat; optional.
For the Mango Salsa
  • 2 pieces Mango Fresh sweetness that pairs perfectly.
  • ½ small Red Onion Adds a mild crunch.
  • 1 piece Jalapeño Contributes hint of spiciness.
  • ⅓ cup Cilantro Freshness booster.
  • 2 tablespoons Lime Juice Brightens the salsa.
  • ½ teaspoon Kosher Salt Essential for balancing flavors.
For Serving
  • 2 cups Jasmine Rice Complements the dish beautifully.
  • 1 piece Cucumber Offers a refreshing crunch.
  • 1 piece Lime Wedges For serving.
  • 1 tablespoon Fried Shallot Optional topping for crunch.

Equipment

  • Grill
  • mixing bowl
  • measuring spoons
  • knife
  • Cutting board

Method
 

Instructions
  1. In a large mixing bowl, combine garlic, ginger, cilantro, fish sauce, soy sauce, lime juice, brown sugar, oyster sauce, sesame oil, black pepper, kosher salt, and red pepper flakes to create a bold marinade. Add the chicken thighs, tossing until thoroughly coated. Marinate for 15 minutes or refrigerate up to 24 hours. Reserve some marinade for glazing later.
  2. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled.
  3. Lay the marinated chicken thighs on the grill. Grill for approximately 5 minutes until charred, flip, and grill for another 5 minutes. Move to cooler side and cook until internal temperature reaches 175°F, about 15 minutes, brushing with reserved marinade during the last minute.
  4. Transfer the chicken to a plate and let rest for about 5 minutes.
  5. In a separate bowl, mix together diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Allow to sit for about 5 minutes to meld flavors.
  6. Serve the grilled chicken alongside mango salsa, jasmine rice, cucumber slices, and lime wedges.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 15IUVitamin C: 60mgCalcium: 4mgIron: 8mg

Notes

Allow chicken to marinate for better flavor and ensure the grill is properly preheated for juicy results.

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