This Mango Chili Chicken is a perfect combination of sweet and spicy flavors!

I never get enough of the sweet spicy combo for recipes, I feel like it’s usually such a great balance and can work with just about any protein option. Ok, now let’s get into this Mango Chili Chicken…It’s actually fairly simple to make and you can sear the chicken and make the sauce right in one pan. Thats’ certainly a win in my book, especially for those busy weeknights when you barely even feel like cooking.

HOW DO I CUT A MANGO?

So, there are two ways that you can cut a mango:

The first way is to peel the entire mango and cut it from the sides leaving the pit. Cube the sliced part and then cube the mango around the pit.

The second way is to slice the mangoes from both sides from top to bottom without peeling (this is how I usually cut my mango). Now, make cuts horizontally and diagonally in the halved part leaving the skin of the mangoes intact. Using a spoon, scoop out the mango and throw the skin away. Then cut the rest of the mango into cubes.

DO I HAVE TO USE CHICKEN THIGHS?

Absolutely not, you can certainly use chicken breasts if you prefer. However, In my experience, they won’t be as juicy and tender. I suggest you use chicken thighs to make this because they’re packed with juicy flavor and they don’t dry out at high temperatures.

The good thing is that if you decide to use chicken breast they take less time to cook!

HOW LONG SHOULD I COOK THE CHICKEN THIGHS?

Chicken thighs are cooked when there is no longer any pink running through the meat. The internal temperature of the chicken should also read 165˚F.

Questions about this Mango Chili Chicken? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!

Need more chicken recipes? Check out a few of my favorites below.