Mango Habanero Chicken Thighs

Author

Allan Alvarez

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.

Prep Time: 00:00

Recipe Time: 01:30

Temperature : 148F / 64.4C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 148ºF / 64.4ºC
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.
3. Place chicken thighs and mango habanero sauce in a vacuum-sealed bag. Seal the bag using a vacuum sealer.
4. Once the chicken is cooked, remove it from the bag and pat it dry with paper towels.

Stove Top or Grill Finish

1. 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.
2. Garnish with fresh cilantro and serve hot with your favorite sides.
3. Enjoy your tender and flavorful Boneless Sous Vide Mango Habanero Chicken Thighs!