Delicious Air Fried Mango Chicken BBQ
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
Steps
Step 1
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.