Ingredients:

  • 1 cup fresh mango puree
  • 1.5 habanero peppers, seeded and minced
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • Fresh cilantro for garnish

Instructions:

  1. Blend the mango puree, minced habaneros, honey, vinegar, lime juice, garlic powder, salt, and pepper. Pulse until the mixture is velvety. Note: Don't over blend or you'll lose the tiny bits of pepper that add texture.
  2. Pour 1/4 cup of this sauce into a small bowl. Set this aside to use as your final glaze.
  3. Put the chicken thighs in a sealable bag and pour in the remaining marinade. Massage the bag for a minute to ensure every piece is coated, then refrigerate for 30 minutes.
  4. Heat olive oil in a skillet over medium high heat. Wait until the oil shimmers and just starts to smoke.
  5. Remove the chicken from the bag and shake off the excess marinade. Note: Too much marinade in the pan will steam the meat instead of searing it.
  6. Sear the chicken for 5–7 minutes per side. You're looking for a deep brown color.
  7. Brush the reserved glaze onto each piece of chicken during the final 3 minutes of cooking.
  8. Cook until the internal temperature reaches 165°F (74°C) and the outside looks tacky and charred.
  9. Let the meat rest for 5 minutes before slicing. Garnish with fresh cilantro.