High Fructose Corn Syrup Free Garlic-Rosemary Mango Chicken Bites
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(5)
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4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup fresh mango, finely diced (about 1 medium mango)
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- Ā½ tsp ground turmeric
- Ā½ tsp salt
For cooking
- 2 tbsp coconut oil
For the glaze
- Ā½ cup fresh mango, finely diced
- 2 tbsp coconut aminos
- 1 tbsp honey
For serving
- 1 tbsp fresh rosemary, finely chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, combine the diced mango (1 cup), minced garlic, chopped rosemary (2 tbsp), coconut aminos (3 tbsp), apple cider vinegar, grated ginger, turmeric, and salt. Stir until evenly mixed.
- 2
Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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