Mango Habanero Chicken Thighs
I'm a Cuban-American, Los Angeles California native with a passion for cooking and making people feel good through food. With his unique blend of Cuban and Mexican flavors.
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
8 boneless chicken thighs or approximately 2lbs
1 ripe mango peeled and chopped.
1 habanero pepper seeded and minced.
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon smoked paprika.
1 teaspoon garlic powder
1/2 teaspoon salt
Fresh cilantro, chopped (for garnish)
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 148ºF / 64.4ºC
-
Step 2
In a medium bowl, whisk together chopped mango, habanero pepper, honey, apple cider vinegar, olive oil, soy sauce, smoked paprika, garlic powder, and salt until well combined.
-
Step 3
Place chicken thighs and mango habanero sauce in a vacuum-sealed bag. Seal the bag using a vacuum sealer.
-
Step 4
Once the chicken is cooked, remove it from the bag and pat it dry with paper towels.
-
Stove Top or Grill Finish
-
Step 0
Heat a non-stick skillet over high heat or fire up the grill. Add the chicken thighs and sear for 1-2 minutes on each side, until browned and crispy.
-
Step 1
Garnish with fresh cilantro and serve hot with your favorite sides.
-
Step 2
Enjoy your tender and flavorful Boneless Sous Vide Mango Habanero Chicken Thighs!