Chili Crisp Honey Chicken + Mango Salsa

Serves | 6-8

Chicken:

• 8 boneless, skinless chicken thighs

• Garlic powder, smoked paprika, chili powder, salt, to taste

• Chili crisp

• Honey

Mango Salsa:

• 1 ½ c mango, finely chopped

• 1 avocado, finely chopped

• 1 red and green bell pepper, finely chopped

• ¼ red onion, finely chopped

• ½ bundle fresh cilantro, chopped

• Juice of 2 limes

• Salt, to taste

For Serving:

• 3 c cooked rice

• Garnishes: cilantro, lime wedges, chili crisp, honey

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Pat chicken thighs dry and arrange on the prepared baking sheet. Lightly spray with avocado oil, then season with garlic powder, smoked paprika, chili powder, and salt. No need to overthink the measurements here. Sprinkle with your heart!

3. Top each chicken thigh with a dollop of chili crisp and a drizzle of honey. Use a basting brush to spread evenly over the chicken.

4. Bake for ~30 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the oven and allow to rest for a few minutes.

5. While the chicken cooks, add the salsa ingredients in a bowl and toss to combine.

6. Slice and serve the chicken over cooked rice with plenty of mango salsa. Add optional garnishes and enjoy!

Notes: If you don’t have chili crisp, use red pepper flakes instead. For convenience, I use frozen mango and thaw it before chopping.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.