Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 ripe Florida mangoes (about 2 cups purée + 1/2 cup diced for garnish)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup orange juice (fresh if possible)
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Citrus Rice
- 1 cup jasmine rice
- 2 cups water
- 1 tbsp butter or olive oil
- Zest of 1 lime
- Juice of 1/2 lime
- Pinch of sal
Instructions
Start by cooking the rice: rinse the jasmine rice, then add it to a pot with water and a pinch of salt. Bring to a boil, reduce to low heat, cover, and cook for 15 minutes until tender. Remove from heat, fluff with a fork, and stir in butter, lime zest, and lime juice. Set aside.
For the chicken, heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika, then sear them for about 4–5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
In the same pan, add garlic, mango purée, orange juice, lime juice, honey, and soy sauce. Simmer for 5–7 minutes until the sauce thickens slightly. Return the chicken to the pan and coat it well in the mango glaze, letting it simmer for another 2–3 minutes so the flavors absorb. Serve the chicken over the citrus rice and top with diced fresh mango for extra sweetness and texture.
Florida tip: Florida mangoes are especially fragrant and juicy, which makes them perfect for sauces and glazes—just avoid overcooking them so they keep their bright tropical flavor.