Grilled Mango Chicken
- 8–10 chicken thighs or drumsticks
- 1 cup Soy Vay® Mango Honey Sake Dressing
- salt and pepper to taste
- 2 tablespoons vegetable oil
1.Season both sides of chicken thighs with salt and pepper. Place chicken in a large plastic zip bag along with ½ cup of the mango dressing and refrigerate at least 1 hour, but preferably overnight.
2.Heat griddle pan over medium heat and add vegetable oil. Use tongs to transfer chicken to pan skin side down first. Carefully flip chicken over after approximately 8–10 minutes. Cook the second side for an additional 8–10 minutes, basting with marinade remaining in bag. Cook until juices from chicken run clear.
3.Serve grilled mango chicken with additional dressing for dipping.