- Combine mango cubes and ⅔ cup Takumi sauce in a food processor or blender and blend until smooth. Reserve ¼ cup for basting.
- Pour remaining marinade over chicken thighs in a shallow dish. Marinate in refrigerator for 2-8 hours.
- Add the ingredients for the salsa fresca to a medium bowl and stir to combine. Refrigerate until ready to serve.
- 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.
- Serve chicken thighs hot with fresh cilantro and mango salsa fresca.
Teriyaki Mango Grilled Chicken Thighs
Yield
8
Prep Time
15 minutes
Cook Time
12 minutes
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
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
