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Grilled Mojo Chicken Thighs with Mango Salsa

PREP: 10 min – MARINATE: 2 hrs

COOK: 15 min


For the Mojo Chicken:

  • 6-8 boneless chicken thighs
  • 1 1/2 cups La Lechonera Mojo Natural Marinade
  • Salt and pepper to taste

For the Mango Salsa:

  • 2 small ripe mangoes, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste


  1. Marinade Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the Mojo marinade over the chicken, making sure each thigh is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
  2. Prepare the Mango Salsa: In a bowl, combine the diced mangoes, chopped red onion, minced jalapeño pepper, chopped cilantro, and lime juice. Season the salsa with salt to taste. Stir everything together until well combined. Refrigerate until ready to serve.
  3. Cook the Chicken: Preheat your grill to medium-high heat (or preheat the oven to 400°F/200°C if you prefer to bake). Remove the chicken thighs from the marinade and discard any excess marinade. Season the chicken with salt and pepper on both sides.
  4. Place the chicken thighs on the grill (or a baking sheet if baking) and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove the chicken from the grill (or oven) and let it rest for a few minutes before serving.
  5. Serve the grilled chicken thighs with a generous spoonful of mango salsa on top.

Garnish with lime wedges and extra chopped cilantro.

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