Dairy Free Key Lime Pie

Lime Mango Chicken Thighs

1 cup mango chunks

3 tablespoons fresh lime juice (from 2 limes)

1 1/2 to 2 tablespoons Thai fish sauce

2 tablespoons butter

1 tablespoon light brown sugar

2 teaspoons Sriracha

3 large cloves garlic, coarsely chopped

1/2 teaspoon kosher salt

Lime wedges, for serving

1) Combine the mango, lime juice, fish sauce (to taste), oil, sugar, Sriracha, garlic and salt in a blender; puree to form a smooth marinade. Transfer to a quart-size zip-top bag. Add the chicken and seal, pressing as much air out of the bag as possible. Massage to coat, then refrigerate for at least 4 hours and up to overnight.

2) Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

3) Place the chicken on a broiler pan, allowing some marinade to cling. Broil for about 8 minutes, then use tongs to turn the chicken over and spoon a bit more marinade on the second side. (Discard any remaining marinade, at this point.) Broil for about 9 minutes, until lightly charred around the edges and the chicken is cooked through.

Serve warm, with lime wedges.



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