With all the kitchen gadgets these days, it’s easy to forget that your broiler can do a great job on boneless, skinless chicken thighs. Put the chicken thighs in the marinade early in the morning, and the broiler will have your dinner ready in about 10 minutes. Start the salsa ahead of time, so the bright flavors can meld, while you get the remainder of your dinner ready. Lime=cilantro rice makes a great side for this dish!
Ingredients
- 8 boneless, skinless chicken thighs
Salsa
- 2 mangoes, peeled and diced
- ¼ cup chopped cilantro
- 1 jalapeno pepper, seeded and minced
- ½ red bell pepper, diced
- 1 lime, juiced
- 1 pinch salt, or to taste
- 1 pinch cayenne, or to taste
Marinade
- ¼ cup avocado oil
- 1 lime, juiced
- 3 tablespoons agave syrup
- 2 cloves garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- salt and ground black pepper to taste
Directions
Step 1
Place chicken thighs in a gallon-sized resealable bag.
Step 2
Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally.
Step 3
Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
Step 4
Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
Step 5
Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.
Cook’s Notes:
You can substitute honey for the agave syrup.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 226 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat3g | 14% |
Cholesterol39mg | 13% |
Sodium76mg | 3% |
Total Carbohydrate15g | 6% |
Dietary Fiber2g | 7% |
Total Sugars12g | |
Protein11g | |
Vitamin C26mg | 132% |
Calcium20mg | 2% |
Iron1mg | 6% |
Potassium193mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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