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Mango Jalapeno Boneless Chicken Thighs

These mouthwatering mango jalapeno boneless chicken thighs make the perfect meal. This recipe is designed for the grill, but can also be cooked in the oven.

featured-boneless-mango-jalapeno-chicken-thighs

Boneless, skinless chicken thighs are incredibly juicy and tender. When you add a simple BBQ rub and a deliciously sweet, fruity, and mildly spicy mango jalapeno barbecue sauce, it becomes pure perfection. What’s even better is that we use simple, budget-friendly ingredients for this grilled chicken thigh recipe.

What is the difference between chicken breasts and boneless chicken thighs?

Boneless chicken thighs are undeniably juicier and contain more fat compared to chicken breasts. Chicken breasts, being leaner, are more prone to drying out during cooking, a problem that boneless chicken thighs do not have.

How many boneless chicken thighs in a pound?

You can expect approximately 3 chicken thighs per pound; however, this can vary based on size. Large chicken thighs will yield 2 per pound, while small ones can yield up to 4 per pound.

How many boneless chicken thighs per person?

Typically, one chicken thigh will yield approximately 3 ounces of meat. For those with smaller appetites, plan on 1 thigh per person; for larger appetites, plan on 2 per person.

Mango-Jalapeno chicken breasts on white plate with chopped mango and cilantro
Image by: derrickriches.com

Mango Chicken Ingredients

  • 4 pounds skinless, boneless chicken thighs
  • 3 jalapeno peppers
  • 2 ripe mangoes
  • Cilantro or flat-leaf parsley
  • Yellow onion
  • Fresh limes
  • Garlic
  • Ketchup
  • Dark brown sugar
  • Olive oil
  • Soy sauce
  • Ginger powder
  • Salt and black pepper

Tips:

  • Fuel: Make sure to have enough fuel to get you through a 90-minute cooking time. Of course, these times may vary from grill to grill, so planning ahead is key.
  • Doneness temp: While chicken thighs are technically done at 165 degrees F, we recommend leaving them on until they reach an internal temperature of 170-175 degrees F. 
  • Smoke: Do you want smokier chicken thighs? Add some apple, peach, or cherry wood
  • Extras: A reliable instant-read thermometer is your best friend when cooking low and slow meats.
Mango-Jalapeno boneless chicken thighs
image by: derrickriches.com

How to make mango jalapeno BBQ sauce

  • Heat olive oil in a medium saucepan over high heat. 
  • Reduce heat to medium-low, add onions and diced jalapenos to the pan, and cook for 2-3 minutes, stirring often. Next, add the minced garlic, and cook for 1 minute.
  • Add mangoes, ketchup, brown sugar, lime juice, soy sauce, and 1/2 cup of water. Let the sauce simmer for 12 minutes. Stir as needed and watch for burning; reduce heat as needed. 
  • Transfer to a blender or food processor, and puree the sauce.
  • Return it to the saucepan over low heat, and season with salt and black pepper. Simmer for 2-3 minutes
  • If the sauce is too thick, add 2 tablespoons of water to thin it out. 
  • Remove BBQ sauce from the heat, cover, and keep warm.
  • If you’d like to mix it up, use grilled apples instead of mangoes and brush the chicken with our apple-jalapeno BBQ sauce.

Grill Set up

Set up your grill for an indirect cooking temperature of 300 degrees F.  

two-zone-set-up-n-charcoal-grill
  • Charcoal grill: bank all of the hot coals to one side to form a two-zone set up. See image above for guidance.
  • Gas grill: for a 2-burner unit. Set one to medium heat, and leave the other burner off. For a 3-burner unit, set the two outside burners to medium heat, and leave the middle burner off.
  • Pellet Grill: Preheat your grill to 300 degrees F. Us apple, cherry, or pecan wood pellets for this recipe.

How to make mango-jalapeno chicken thighs

  • Trim off any loose pieces of meat or fat from the chicken thighs—season with salt first. Combine black pepper with ginger powder and finish seasoning chicken thighs.
  • Place chicken thighs on the indirect cooking portion of the grill, close the lid and cook. After 45 minutes, check the temperature of the chicken. Keep a close eye on your grill temperature and adjust accordingly. 
  • Once the internal temperature of the chicken reaches 155 degrees F, it’s time to apply the BBQ sauce.
  • Brush boneless chicken thighs with sauce every few minutes until the internal temperature reaches 170-175 degrees F.
  • Remove chicken thighs from the grill, and place them onto a serving platter. Garnish with mango, jalapeno, and cilantro, and serve.
  • Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Mango-Jalapeno Chicken Thighs
derrickriches.com

Oven method

  • Follow the above prep instructions for the chicken thighs and sauce.
  • Bake the chicken thighs at 300 degrees F, brushing with BBQ sauce after the first 45 minutes of cooking time. As always, check the temperature of the thighs before applying the sauce. It should read 155 degrees F. Apply the sauce 2-3 times until the chicken registers 170 degrees F. 

Recommended side dishes

Typically, these mango jalapeno boneless chicken thighs are served over rice, but you can serve it with a variety of sides. Here are some of our recommendations.

Mango-Jalapeno Chicken Thighs

Mango Jalapeno Boneless Chicken Thighs

Delicious slow-grilled boneless chicken thighs slathered with a flavorful mango-jalapeno BBQ sauce.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, American BBQ
Keyword: bbq chicken, BBQ chicken thighs, mango-jalapeno chicken
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Calories: 516kcal
Author: Sabrina Baksh

Ingredients

  • 4 pounds skinless boneless chicken thighs
  • 3 1/4 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 teaspoon ginger powder
  • 1 tablespoon diced jalapeno garnish
  • 1/2 cup diced ripe mango garnish
  • 1/2 cup cilantro or flat-leaf parsley garnish
  • Sauce:
  • 1 cup diced ripe mango
  • 1 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/3 cup diced onion
  • 1/4 cup fresh lime juice
  • 2 jalapenos seeded and chopped
  • 2 cloves garlic minced
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a medium saucepan over high heat.
  • Reduce heat to medium-low, add onions and diced jalapenos to the pan, and cook for 2 minutes, stirring often. Next, add the minced garlic, and cook for 1 minute.
  • Add mangoes, ketchup, brown sugar, lime juice, soy sauce, and 1/2 cup of water. Let the sauce simmer for 12 minutes. Stir as needed and watch for burning; reduce heat as needed.
  • Transfer to a blender or food processor, and puree the sauce.
  • Return it to the saucepan over low heat, and season with salt and black pepper. Simmer for 2-3 minutes
  • If the sauce is too thick, add 2 tablespoons of water to thin it out.
  • Remove BBQ sauce from the heat, cover, and keep warm.
  • Set up your grill for an indirect cooking temperature of 300 degrees F.
  • Charcoal grill: bank all of the hot coals to one side.
  • Gas grill: for a 2-burner unit. Set one to medium heat, and leave the other burner off. For a 3 burner unit, set the two outside burners to medium heat, and leave the middle burner off.
  • Pellet Grill: Preheat your grill to 300 degrees F.
  • Trim off any loose pieces of meat or fat from the chicken thighs—season with salt first. Combine black pepper with ginger powder and finish seasoning chicken thighs.
  • Place chicken thighs on the indirect cooking portion of the grill, close the lid and cook. After 6 minutes, turn the chicken and continue cooking.
  • Once the internal temperature of the chicken reaches 155 degrees F, it’s time to apply the BBQ sauce.
  • Brush boneless chicken thighs with sauce every few minutes until the internal temperature reaches 170-175 degrees F.
  • Remove chicken thighs from the grill, and place them onto a serving platter. Garnish with mango, jalapeno, and cilantro, and serve.
  • *see notes section for oven method.

Notes

Oven method
Follow the above prep instructions for the chicken thighs and sauce.
Bake the chicken thighs at 300 degrees F, brushing with BBQ sauce after the first 45 minutes of cooking time. As always, check the temperature of the thighs before applying the sauce. It should read 155 degrees F. Apply the sauce 2-3 times until the chicken registers 170 degrees F.

Nutrition

Calories: 516kcal | Carbohydrates: 32g | Protein: 60g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 2065mg | Potassium: 1010mg | Fiber: 1g | Sugar: 27g | Vitamin A: 900IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 3mg

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