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Delicious Air Fried Mango Chicken BBQ
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Indulge in a tantalizing fusion of flavors with my Air Fried Mango BBQ Chicken recipe. Bursting with the sweetness of fresh mango and the tanginess of barbecue sauce, this dish promises a delightful culinary experience. Perfectly air-fried to achieve a crispy exterior while retaining juicy tenderness, each bite is a symphony of taste sensations. Whether served as the centerpiece of a weeknight dinner or as part of your meal prep, this recipe offers a delightful twist to traditional chicken dishes.
How to Make Mango Barbecue Chicken
To create this mouthwatering dish, start by preparing the star of the show: the Mango BBQ Sauce. In a blender, combine 1 cup of fresh mango (thawed if frozen), low-sugar ketchup, Dijon mustard, garlic powder, onion powder, smoked paprika, red wine vinegar, coconut sugar, and arrowroot mixed with water until smooth. Adjust the consistency with water as needed. Transfer the sauce to a saucepan over medium heat and bring it to a gentle simmer. Add the arrowroot slushy mix to thicken the sauce, stirring constantly to prevent clumping. Adjust the thickness by adding water or more arrowroot mixture if necessary. Set aside to cool and thicken further.
Next, prepare the chicken by placing trimmed chicken thighs in a bowl. Lightly spray them with avocado oil and season with sea salt, pepper, garlic powder, onion powder, smoked paprika, and baking soda. Allow the chicken to marinate at room temperature for 10-15 minutes or refrigerate overnight for enhanced flavor.
When ready to cook, preheat your air fryer to 410°F. Alternatively, preheat your oven to 420°F if you don’t have an air fryer. Arrange the seasoned chicken thighs in the air fryer basket, top side down, and lightly spray them with avocado oil. Air fry for 8-10 minutes until golden brown and cooked through.
Once the chicken is halfway cooked, baste the bottom side with a generous amount of Mango BBQ Sauce. Flip the chicken thighs over and baste the top side with more sauce. Return them to the air fryer for an additional 6-8 minutes until fully cooked and glazed.
Remove the air-fried Mango BBQ Chicken from the air fryer and allow it to cool slightly before serving. Garnish with chopped green onions and Fresno peppers or jalapeños for an extra kick of flavor.
Best Way to Enjoy the BBQ Mango Chicken Recipe
Enjoy my recipe for Mango BBQ Chicken as a delectable entree for your meal prep or weeknight dinner. Store any leftovers in an airtight container in the refrigerator for 4-6 days, and reserve any remaining sauce for future culinary creations.
Delicious Air Fried Mango Chicken BBQ
Ingredients
Substitution
Note
-
1 cup fresh mango
Tip: thaw frozen mango and process in a blender
-
1 tablespoon low sugar ketchup
tomato sauce
- 2 tablespoons dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
-
1 tablespoon smoked paprika
-
1.5 tablespoons red wine vinegar
- apple cider vinegar
-
3 tablespoons coconut sugar
-
2 tablespoons arrowroot MIXED with 2 tablespoons of water
- corn starch
-
2.5 lbs chicken thighs
- fat trimmed or removed
- spray avocado oil
- pinch of sea salt & pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- 1.5 teaspoons baking soda *
- green onion
- fresno pepper or jalapeño
Steps
Step 1
blender Place all the ingredients for the mango BBQ sauce in a blender and process until smooth. If it is too thick, simply add a tablespoon of water until you reach your desired consistency.
Step 2
Set a saucepan on medium heat and add the sauce. Bring to a very light simmer, then add the arrowroot slushy mix. Stir immediately to prevent clumping and remove from the heat. Continue stirring to thicken the sauce.
Note: if it is too thick add a tablespoon of water. If it is too thin, add 1/2 tablespoon of arrowroot mixed with 1 tablespoon of water and add to the sauce – make sure the sauce is still hot to activate the arrowroot.
Set aside to cool and thicken.
Step 3
Add chicken thighs to a bowl and lightly spray with oil, add the seasonings, and rub all over the chicken. Let it marinate at room temperature for 10 – 15 minutes (or overnight) for best results.
Step 4
Set air-fryer to 410F.
If you do not have an air-fryer, you can use an oven. Set temp to 420F.
Step 5
Place chicken in an air-fryer basket, top side down, and lightly spray with avocado oil (or another high smoke point oil). Air-fry for 8 – 10 minutes depending on the size of the basket and how many thighs can fit.
Step 6
Baste the bottom side with a little BBQ mango sauce, then flip the chicken thighs over and baste with the sauce. Place back in the air-fryer for 6 – 8 minutes (depending on the size and quantity of chicken thighs).
Remove and set aside to cool.
Repeat with any remaining chicken.
Step 7
Enjoy as an entree to your meal prep or weeknight dinner!
The chicken will last 4 – 6 days in the fridge in an air-tight container. Reserve in a separate airtight container any remaining sauce to use for another recipe.
Want more Chicken recipes?
High Protein Valentine’s Day Dinner: Malagasy Vanilla Chicken & Prawns (30g Protein)
Low Carb Chicken Fajita Bowl Recipe
Ginger Chicken Stir-fry Meal Prep
Delicious Air Fried Mango Chicken BBQ
Kevin Curry
INGREDIENTS
-
1 cup fresh mango
- Tip: thaw frozen mango and process in a blender
-
1 tablespoon low sugar ketchup
- tomato sauce
- 2 tablespoons dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
-
1 tablespoon smoked paprika
-
1.5 tablespoons red wine vinegar
- apple cider vinegar
-
3 tablespoons coconut sugar
-
2 tablespoons arrowroot MIXED with 2 tablespoons of water
- corn starch
-
2.5 lbs chicken thighs
- fat trimmed or removed
- spray avocado oil
- pinch of sea salt & pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- 1.5 teaspoons baking soda *
- green onion
- fresno pepper or jalapeño
INSTRUCTIONS
-
Place all the ingredients for the mango BBQ sauce in a blender and process until smooth. If it is too thick, simply add a tablespoon of water until you reach your desired consistency.
-
Set a saucepan on medium heat and add the sauce. Bring to a very light simmer, then add the arrowroot slushy mix. Stir immediately to prevent clumping and remove from the heat. Continue stirring to thicken the sauce.
Note: if it is too thick add a tablespoon of water. If it is too thin, add 1/2 tablespoon of arrowroot mixed with 1 tablespoon of water and add to the sauce – make sure the sauce is still hot to activate the arrowroot.
Set aside to cool and thicken.
-
Add chicken thighs to a bowl and lightly spray with oil, add the seasonings, and rub all over the chicken. Let it marinate at room temperature for 10 – 15 minutes (or overnight) for best results.
-
Set air-fryer to 410F.
If you do not have an air-fryer, you can use an oven. Set temp to 420F.
-
Place chicken in an air-fryer basket, top side down, and lightly spray with avocado oil (or another high smoke point oil). Air-fry for 8 – 10 minutes depending on the size of the basket and how many thighs can fit.
-
Baste the bottom side with a little BBQ mango sauce, then flip the chicken thighs over and baste with the sauce. Place back in the air-fryer for 6 – 8 minutes (depending on the size and quantity of chicken thighs).
Remove and set aside to cool.
Repeat with any remaining chicken.
-
Enjoy as an entree to your meal prep or weeknight dinner!
The chicken will last 4 – 6 days in the fridge in an air-tight container. Reserve in a separate airtight container any remaining sauce to use for another recipe.
Nutrition per serving
Reviews
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Looks delicious. Will try in the next few days.
great! lemme know how it went for you!