Mambo Chicken with Mango Salsa

Save Recipe
  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe



8 boneless, skinless, chicken thighs (or 4 skinless, boneless chicken breasts)

3 garlic cloves, minced

2 tablespoons freshly grated ginger

1/4 cup tamari sauce or soy sauce

1/4 cup freshly squeezed lime juice

Mango Salsa:

2 mangos, peeled, pitted, and cut into 1/4-inch cubes

3 tablespoons freshly squeezed lime juice

1 to 2 jalapeno chilies, seeds and membranes removed, minced

3 green onions, finely sliced

2/3 cup lightly packed fresh cilantro leaves, stems discarded, coarsely chopped


  1. Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.
  2. Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.
  3. Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.
  4. Preheat oven to 375 degrees F.
  5. Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.
  6. To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.