Chicken thighs are our most favorite part of the chicken because it is packed full of flavor. You can use bone in or bone out, just trim the excess fat off and stick the thighs in a bag and let our marinade its job! You could choose to BBQ, pan fry, or bake these flavorful chicken thighs. Just make extra because left overs make great chicken tacos.
1 TBS Soy Sauce
1 ½ tsp black pepper
3 Tbs Feta & Herb Dipper
1/2 cup Cilantro EVOO
¼ cup Mango Balsamic Vinegar +1 Tbs
Juice from 1 lime
1 ¾ pound boneless, skinless chicken thighs, cut into 2inch chunks
1 tsp Thai Ginger Sea Salt
1/2 cup finely chopped scallions
5 garlic cloves, finely chopped
3 Tbs dark rum
1 large Mango, cut into 1/4inch cubes
1 bunch chopped fresh Cilantro Leaves
Combine ingredients to make the marinade, and marinade for at least 2 hours. Heat 2 TBS of cilantro oil in a pan, Add the scallions, and cook, stirring for 1 minute. Add the garlic and cook for 2 minutes more then add the chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook some more, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
Remove the pan from heat and immediately add the mango pieces, a drizzle of our mango vinegar and cilantro leaves.