Broiled Chicken Thighs with Mango Salsa

Ingredients

• boneless, skinless chicken thighs
• 1/4 cup avocado oil
• lime, juiced
• tablespoon sagave syrup
• clove sgarlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• salt and ground black pepper to taste
• mangoes, peeled and diced
• 1/4 cup chopped cilantro
• jalapeno pepper, seeded and minced
• 1/2 red bell pepper, diced
• lime, juiced
• pinch salt, or to taste
• pinch cayenne, or to taste

Instructions

1. Place chicken thighs in a gallon sized resealable bag.
2. Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade.
3. Pour marinade into the bag with the chicken.
4. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer.
5. Marinate for 8 hours, turning chicken pieces occasionally.
6. Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
7. Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
8. Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.

Tips

You can substitute honey for the agave syrup. Peaches will work very nicely in the salsa, if you don't have mangoes.