- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 390 kcal
Quick summary
“This recipe combines juicy chicken thigh and drumstick fillets marinated in fresh orange and lemon juice with toasted spices on the hot grill. The side of fresh mango salsa with avocado and jalapeño delivers thermal contrast and balanced tropical acidity in every bite.”
What you need to know
- The citrus marinade of orange and lemon breaks down the collagen of the chicken thighs without deconstructing the meaty texture of the bird.
- Direct searing on the grill at 200°C ensures a caramelized external crust and retains the natural juices inside the fillets.
- The cold mango and avocado salsa balances the greasiness of the meat with sweetness and refreshing vegetable acidity.
Ingredients
Main
- units (about 600g) Chicken thigh and drumstick fillets (skinless and boneless)
- cup Fresh orange juice
- tablespoons Fresh lemon juice (for marinade)
- tablespoon Extra virgin olive oil
- cloves Minced garlic
- teaspoon Sweet paprika
- teaspoon Pimenta caiena (opcional)
- teaspoon Ground cumin
- teaspoon Salt (for marinade)
- teaspoon Freshly ground black pepper
- tablespoon Fresh chopped cilantro (for marinade)
- unit Ripe mango cut into small cubes
- unit Ripe avocado cut into small cubes
- cup Finely chopped red onion
- unit Jalapeño pepper (or finger chili) minced (optional)
- tablespoons Fresh cilantro, chopped (for the salsa)
- tablespoon Fresh lemon juice (for salsa)
- pinch Salt (for the salsa)
Instructions
Principal
- In a large bowl, combine orange juice, lime juice, olive oil, minced garlic, paprika, cayenne pepper, cumin, salt, black pepper, and coriander. Mix well to create the citrus marinade.
- Add the chicken fillets to the marinade, ensuring they are completely covered. Cover the bowl and refrigerate for at least 30 minutes, ideally for 2 hours. Do not marinate for more than 4 hours to avoid the meat having a "cooked" texture from the acid.
- While the chicken marinates, prepare the salsa. In another bowl, combine the diced mango, diced avocado, chopped red onion, jalapeño (if using), fresh cilantro, and lime juice. Season with a pinch of salt and mix gently. Refrigerate. The secret to this recipe is fresh parsley.
- Preheat your grill to medium-high heat (about 200°C - 230°C). Clean the grill well and lightly grease with oil to prevent the chicken from sticking.
- Remove the chicken from the marinade, letting the excess drain. Place the fillets directly on the hot grill. Grill for 4 to 6 minutes on each side, or until golden brown, cooked through, and reaching an internal temperature of 74°C.
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing or serving. This helps redistribute the juices, keeping the meat juicy. Serve the chicken with the generous portion of tropical salsa on top.
Chef's tips
- Dry the excess marinade liquid from the fillets before placing them on the grill to avoid flare-ups and bitter smoke.
- Cut the avocado and mango into standardized 1-centimeter cubes to ensure even chewing and a colorful look.
- Let the meat rest for 5 minutes on a board before slicing so that the internal juices redistribute.
Variations
- Add fine zest of Rangpur lime peel to the initial marinade to intensify the floral citrus aroma in the chicken.
- Mix small cubes of toasted coalho cheese on the grill into the tropical mango and avocado salsa.
- Add grilled corn kernels cut from the cob to the salsa to introduce crunchy texture and toasted aroma.
Substitutions
- Chicken thigh and drumstick fillets can be substituted with chicken breast in thick steaks (reduce grilling time to 4 minutes).
- Ripe mango can be replaced by grilled pearl pineapple or fresh peaches cut into small cubes.
- Fresh cilantro can be replaced with finely chopped mint or flat-leaf parsley for those who dislike intense herbal notes.
How to store
Keep the grilled chicken and salsa in separate containers in the refrigerator for up to 3 days. Add extra lemon juice to the avocado.
Can it be frozen?
Freeze only the raw chicken fillets in the bag with the marinade for up to 3 months. Fresh parsley does not tolerate freezing.
What to serve with
Serve with fluffy white rice with lemon zest, black beans seasoned with cumin, and crispy leafy greens.
Frequently asked questions
Can I prepare the fillets in a conventional stovetop skillet?
Yes, use a heavy, well-heated cast-iron skillet with a drizzle of olive oil and brown over medium-high heat.
How to know if the thighs are completely cooked in the center?
Press the center of the meat: it should present elastic firmness and release totally clear juices, without reddish tones.
How long can the chicken stay in the citrus marinade?
The ideal time varies between 30 minutes and 2 hours; do not exceed this limit so that the acidity does not make the meat mushy.
How to prevent the avocado from darkening quickly in the salsa?
Mix the fresh lemon juice immediately with the cut cubes and keep the bowl covered with plastic wrap touching the surface.
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