Prep Time 15min Cook Time 9h
Chicken thighs get a little kick from jalapenos in a sweet-hot mango salsa. Temper the jalapenos by roasting them first, if desired, but either way, the salsa is the perfect accompaniment to the ginger, garlic and lime marinated chicken.
by Anne Coleman
What you'll need
THIGHS AND MARINADE:
3 pounds chicken thighs - about 12 small, 8 medium or 6 large
one inch piece of ginger - grated
2 large cloves garlic - minced
Zest and juice of one lime
1 teaspoon Kosher salt
SALSA:
- 1 large ripe mango - diced, about 2 cups
- 2 large or 4 small jalapenos - chopped fine
- 1/2 cup chopped cilantro leaves
- 1/2 cup diced red onion
- 1 lime - juiced
- 1 teaspoon Kosher salt
Helpful Tip:
Roast jalapenos under the broiler until blackened. Turn several times during cooking so each side is done well. Remove from broiler and wrap immediately in plastic. Let stand 15 minutes and the skin will easily slip off the peppers. Remove seeds and chop.
Notes:
Yields 4-6 servings
How to make it
- Trim excess fat from thighs and set aside.
- Combine garlic, ginger, lime juice, zest and salt and stir into a paste.
- Rub thighs with paste, making sure to rub some under the skin.
- Put into a plastic zippered bag and seal well, removing air. Refrigerate for 8 hours or overnight.
- Preheat oven to 375 degrees F.
- Arrange thighs on a rack over a baking pan and bake for 60 minutes.
- While thighs are cooking, make the salsa.
- Toss all salsa ingredients together and refrigerate until thighs are cooked.
- Remove thighs from oven (check with a thermometer that they are at 170 degrees internally) and serve with salsa.
