Sweet and Tender Mango-Yogurt Chicken

A simple two-ingredient marinade works its magic on juicy chicken thighs – pop it in the fridge in the morning and let mangoes and yogurt tenderize the day away. You’ll be rewarded with a no-mess 20-minute dinner that evening.

Casey Barber

Sweet and Tender Mango-Yogurt Chicken

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    2 mangoes 2 Tbs minced cilantro
    1 7-oz tub nonfat Greek yogurt Freshly ground black pepper
    1 lb chicken thighs


    Prep: 15 min Total:
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    • 1

      Peel and dice 1 mango and add to a food processor or blender with the Greek yogurt. Blend until pureed.

    • 2

      Transfer half the puree to a large zip-top bag and add the chicken thighs. Marinate for 1 hour at room temperature or 6-8 hours in the refrigerator.

    • 3

      Reserve the remaining half of the mango-yogurt puree in a lidded container as necessary.

    • 4

      Preheat the oven to 375. Place a wire cooling rack on a rimmed baking sheet where it will fit snugly.

    • 5

      Place the marinated chicken on the prepared rack, shaking gently to remove excess marinade. Bake for 20 minutes or until the chicken is golden brown and just cooked through.

    • 6

      While the chicken bakes, peel and dice the remaining mango.

    • 7

      Top the baked chicken with the reserved mango-yogurt puree, diced mango, and cilantro. Sprinkle with freshly ground black pepper to taste.

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