Citrus-Marinated Grilled Chicken Thighs bring a burst of sunshine to your dinner table with juicy, charred chicken thighs and caramelized grilled mangoes that taste like a tropical vacation!
Why This Recipe Works
There is nothing quite like the flavor of sweet, caramelized fruit paired with smoky, savory meat straight off the grill. This recipe brings a burst of bright sunshine to your dinner table, combining juicy, charred chicken thighs with a vibrant citrus marinade and warm, grilled mangoes.
By using chicken thighs instead of breasts, we get a much juicier result that holds up beautifully to the high heat of the grill. Paired with a side of fluffy cilantro lime rice to catch all those delicious, zesty juices, this meal feels exactly like a tropical vacation right in your own backyard!
The Zesty Citrus Marinade
The secret to getting that perfect, tender bite is all in the marinade balance. The natural acids in the fresh citrus work to tenderize the meat, while the fresh herbs and a hint of heat build an incredible depth of flavor. Here is what you’ll need to whisk together:
The Citrus: The juice of 2 fresh oranges (about 1/2 cup) and the juice and zest of 2 limes (about 1/4 cup). Tip: Don’t skip the zest—that’s where the bright, punchy oils live!
The Aromatics: 2 minced garlic cloves, 1 finely chopped jalapeño, and about 1/4 bunch of fresh, chopped cilantro.
The Base: 1/2 cup of good quality olive oil and 1 teaspoon of salt.
Marinade Timeline:
Pour the marinade over your chicken thighs and let them happy-marinate in the refrigerator for 1 – 4 hours. Because of the high acid content from the oranges and limes, you don’t want to leave them in much longer than that, or the texture of the meat can start to break down and can even get mushy after too long.
How to Grill to Perfection
When you’re ready to cook, preheat your pellet grill to 400°F (204°C). Place your marinated thighs directly on the hot grates. Let them sear beautifully until you get those gorgeous, distinct grill marks, then flip.
Expert Grilling Tip:
The Secret to Perfect Grilled Mangoes
Grilled mangoes add the ultimate sweet, smoky finish to this plate, and preparing them is half the fun!
To get them ready for the grill, slice the mango halves and score a criss-cross pattern right into the flesh (being careful not to cut all the way through the skin). This allows the heat to penetrate, and it makes them incredibly easy to pop “inside out” for beautiful presentation and easy eating later!
When to add them: Wait until after your chicken is cooked on one side… Place the prepared mango halves straight onto the hot grates and grill just until they’re beautifully charred and caramelized.
Serve the juicy chicken and smoky mangoes over a big, fluffy bed of cilantro lime rice, and dinner is served!
Citrus-Marinated Grilled Chicken Thighs with Grilled Mangoes
Ingredients
For the Citrus Marinade & Chicken:
- 8 boneless skinless chicken thighs
- 2 fresh oranges juiced (approx. 1/2 cup)
- 2 fresh limes juiced and zested (approx. 1/4 cup juice)
- 1/2 cup olive oil
- 2 cloves garlic minced
- 1 jalapeño finely chopped
- 1/4 bunch fresh cilantro chopped
- 2 teaspoons salt
For the Grilled Mangoes:
- 2 to 3 ripe mangoes
Instructions
Marinate the Chicken
- In a medium bowl or a gallon-sized zip-top bag, whisk together the orange juice, lime juice, lime zest, olive oil, minced garlic, chopped jalapeño, chopped cilantro, and salt. Add the chicken thighs, ensuring they are completely submerged. Cover and refrigerate to marinate for exactly 1 hour.
Prep the Grill
- Preheat your pellet grill to 400°F (204°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the Chicken & Mangoes
- Remove the chicken from the marinade (discard the leftover marinade). Place the thighs directly onto the hot grill grates. Grill for about 6–8 minutes per side, turning once you get beautiful, distinct grill marks. Cook until the internal temperature reaches 175°F (79°C) on a digital meat thermometer. Remove the chicken from the grill and let it rest for 5 minutes.
Prep and Grill the Mangoes
- While the chicken is cooking, slice the mango halves away from the pit. Score a criss-cross pattern into the flesh of each half, being careful not to cut through the skin.
- Once the chicken has grill marks on the first side and is flipped, place the mango halves flesh-side down directly onto the hot grates. Grill for 3–5 minutes just until they are beautifully charred and caramelized. Gently press the back of the skin to pop the criss-cross flesh "inside out" for serving.
Serve
- Slice the juicy chicken thighs and serve alongside the warm, smoky grilled mangoes over a generous bed of fluffy cilantro lime rice.
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
