- 2 lbs bone-in, skin-on chicken thighs and/or drumsticks
For the Marinade
- 1 mango, peeled, pitted and chopped
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
For the Mango Salsa
- 1 mango, peeled, pitted and diced
- 1–2 jalapenos or serrano chiles (adjust according to spice level), minced
- 2–3 scallions, white and green parts, thinly sliced
- 1 tbsp fresh cilantro, minced
- juice of 1 lime
- kosher salt and freshly-ground black pepper, to taste
- Make the salsa. Combine the mango, scallions, cilantro and lime juice in a bowl. Season with salt and pepper, to taste. Set aside. The salsa can be made up to a day ahead and kept in the refrigerator until ready to serve.
- Make the marinade. Add the mango, olive oil, vinegar, lime juice, garlic and salt and pepper to a food processor or blender and puree. Pour into a large bowl and add the chicken pieces. Marinate, refrigerated, for at least an hour or up to a day.
- Prepare the grill. Heat half of the grill to high, direct heat, and leave the other half cooler (if using charcoal or wood, then this area will have fewer coals). Add the chicken to the hottest part of the grill, skin-side down, and cook for 5-7 minutes until the skin is seared but not burnt.
- Move the chicken to the cooler part of the grill, baste with the marinade, cover, and cook undisturbed for 20-25 minutes. Turn the chicken over and baste again with the marinade. Cover and cook for another 20-25 minutes, flipping and basting occasionally, until the chicken is cooked through and the internal temperature reaches 170 degrees. Serve warm with the Mango Salsa.
Even if you won’t be eating the chicken with the skin on, leave the skin on while cooking as it will protect the meat from drying out on the grill.