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Teriyaki Mango Grilled Chicken Thighs

Image for Teriyaki Mango Grilled Chicken Thighs
plate

Yield

8

prep

Prep Time

15 minutes

cook

Cook Time

12 minutes

clock

Total Time

2 hours, 27 minutes

kikkoman products used:

ingredients

For Teriyaki Mango Chicken:
1 large ripe mango, cubed
⅔ cup Kikkoman® Teriyaki Takumi, Original
8 boneless skinless chicken thighs
2 tablespoons fresh cilantro for serving

For Mango-Cucumber Salsa Fresca: 
1 cup diced mango
1 cup peeled and diced cucumber
¼ cup minced red onion
2 tablespoons lime juice
1 tablespoon chopped cilantro
¼ teaspoon salt
Pinch of cayenne pepper

directions

  1. Combine mango cubes and ⅔ cup Takumi sauce in a food processor or blender and blend until smooth. Reserve ¼ cup for basting.
  2. Pour remaining marinade over chicken thighs in a shallow dish. Marinate in refrigerator for 2-8 hours.
  3. Add the ingredients for the salsa fresca to a medium bowl and stir to combine. Refrigerate until ready to serve.
  4. Heat grill to 425-450ºF and lightly grease grates with cooking oil. Remove chicken thighs from marinade and place on a large plate. Discard marinade. Grill chicken thighs top down for 6 minutes. Turn and brush with reserved ¼ cup of marinade. Grill 6 minutes longer.
  5. Serve chicken thighs hot with fresh cilantro and mango salsa fresca.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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