8 chicken thighs, skin on

2 ripe mangoes

2 tablespoons avocado oil

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1/4 cup fresh cilantro

2 large lemons

1 teaspoon smoked paprika

6 garlic cloves

1/2 red onion

1 inch piece fresh ginger

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 lime

Prepare the Marinade

In a blender or food processor, combine the diced mangoes, avocado oil, apple cider vinegar, soy sauce, fresh cilantro, lemon juice, smoked paprika, garlic cloves, onion, salt, and black pepper. Blend until smooth.

Marinate the Chicken

Reserve 1/4 cup of the marinade for basting. Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Preheat the Grill

Preheat your grill to medium-high heat (about 400°F).

Grill the Chicken

Remove the chicken from the marinade and discard the excess marinade. Place the chicken thighs on the preheated grill. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F and the chicken is nicely charred and cooked through.

Serve

Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with additional chopped cilantro and serve with lime wedges, if desired.

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