1
Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
2
Preheat grill to medium heat.
3
Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees and its juices run clear.
4
Add the remaining marinade to a small saucepan and combine with 1/4 cup water. Bring to a boil and allow to rapidly simmer for at least 5 minutes.
5
While the chicken finishes cooking, place lime halves on the grill, cut sides down, and allow to get a good sear on them.
6
Serve immediately, with cilantro, mango sauce and grilled lime on the side.
Recipe credit: Platings and Pairings
