Spicy Mango Chicken Taco Marinde

📷 by: Chelsea's Messy Apron

This marinade delivers seriously flavorful chicken with minimal work!

INGREDIENTS:

• 1.25 up to 1.5 lbs. boneless skinless chicken thighs or breasts
• 2 tablespoons Jalapeño Extra Virgin Olive Oil
• 3 tablespoons Wild Mango Balsamic Star
• 1/4 cup fresh lime juice, plus 1 teaspoon zest (~3-4 limes)
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon each: paprika, onion powder
• 1 teaspoon Chili Sea Salt
• 1/2 teaspoon dried oregano
• Pepper

DIRECTIONS:

1. Trim the chicken breasts of fat and slice them evenly in half width wise. Pound pieces to an even thickness (with a meat mallet or the bottom of a frying pan) to ensure even grilling. Place the prepared chicken in a large resealable bag and set aside. For thighs, trim excess fat and place in a large resealable bag.

2. In a bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, 2 tsp minced garlic, 2 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 3 tablespoons Wild Mango Balsamic Star, 1 tsp Chili Sea Salt, 1/2 tsp oregano, and pepper to taste (I add 1 tsp pepper). Whisk until smooth and remove 2 tablespoons of the mixture and set aside, reserving for later.

3. Add the rest of the marinade to the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours (acid from limes will start to dry out chicken).

4. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.)

5. Using tongs, pick up chicken from the bag, allowing excess marinade to drip off. Place chicken flat on the grill. Grill the chicken, turning only once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F. and the meat is nicely charred). When the chicken is ready to flip, it should come up off the grill grates easily. (I use a sharp metal turner to scrape up and flip the chicken to the other side.)

6. Working quickly to keep the grill lid closed as much as possible, baste the chicken with the reserved marinade as you grill and after flipping. Timing will vary based on the size of the chicken and the actual heat of the grill.

7. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest 5-10 minutes so the juices can re-distribute. Thinly slice or chop. Taste and add more salt if needed. Drizzle on some more lime juice and enjoy!