SPICY MANGO CHICKEN

Spicy Mango Chicken

Ingredients:

2 Tablespoons canola oil

8 bone-in, skin-on chicken thighs

1 cup frozen mango chunks, thawed

1/4 cup Thai sweet chili sauce

1 Tablespoon fish sauce

Directions:

Preheat the oven to 425°F.

Line a rimmed baking sheet with foil.

Rub the oil on the chicken thighs and season all over with salt and pepper.

Place on baking sheet, skin-sides up, and roast 25–30 minutes, until chicken is cooked through and browned.

Meanwhile, drain any liquid from the mango.

Add to blender along with the sweet Thai chili sauce and fish sauce and purée until smooth. Serve chicken with mango sauce.

Notes:

Delicious really doesn't get any easier than this.

Everything can be picked up from your local grocery store or a Trader Joe's near you. Making your own chili sauce is still way better than store-bought.

Fresh mango is always better, but using frozen chunks means a minimum of fuss and prep work. Just be sure the frozen chunks are completely thawed first.

Personally, I find the sweet chili sauce a little mild, so I'm not afraid to add some extra heat with a few more Thai chilis. I'm not you though, so use as many or as few as you please.