Mango-Lime Marinated Chicken Thighs

1 cup mango chunks (defrosted if from frozen)

3 tablespoons fresh lime juice (from 2 limes)

1½ to 2 tablespoons Thai fish sauce

2 tablespoons canola oil, or other neutral-tasting oil

1 tablespoon light brown sugar

2 teaspoons Sriracha

3 large cloves garlic, coarsely chopped

½ teaspoon kosher salt

1½ pounds boneless, skinless chicken thighs

Fresh cilantro leaves, for serving

Lime wedges, for serving

Combine the mango, lime juice, fish sauce, oil, sugar, Sriracha, garlic and salt in a blender; puree to form a smooth marinade. Transfer to a quart-size zip-top bag. Add the chicken and seal; refrigerate for at least 4 hours and up to overnight.

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Place the chicken on a broiler pan, allowing some marinade to cling to it. Broil for about 8 minutes, then use tongs to turn the chicken over and spoon a bit more marinade on the second side. (Discard any remaining marinade, at this point.) Broil for about 9 minutes, until lightly charred around the edges and the chicken is cooked through.

Serve warm, with cilantro and lime wedges.

Serves 4 to 6

Nutrition | Per serving (based on 6): 210 calories, 23 g protein, 8 g carbohydrates, 9 g fat, 2 g saturated fat, 105 mg cholesterol, 530 mg sodium, 0 g dietary fiber, 6 g sugar

From nutritionist and cookbook author Ellie Krieger