INGREDIENTS

2 mangoes, peeled, pitted and chopped

1/2 cup barbecue sauce

1 tbsp fresh lime juice

1/4 tsp salt

1/4 tsp black pepper

1/4 cup tightly packed fresh cilantro sprigs plus additional chopped for garnish (optional)

4 bone-in, skin-on chicken thighs (about 2 pounds)

4 bottles (12 ounces each) Goose Island Beer Company® Lost Palate Hazy IPA

INSTRUCTIONS 

1. In blender, purée mangoes, barbecue sauce, lime juice, salt and pepper on high until smooth; add cilantro and purée 15 seconds or until cilantro is chopped. Makes about 2 1/3 cups. 

2. Place chicken in large zip-top plastic bag; pour 1 1/2 cups mango mixture over chicken. Seal bag, pressing out excess air. Massage chicken in bag; refrigerate at least 4 or up to 8 hours. 

3. Prepare outdoor grill for direct grilling over medium heat; let chicken stand at room temperature 30 minutes. Remove chicken from marinade; discard marinade. Place chicken, skin side up, on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 165°, brushing chicken with remaining 3/4 cup mango mixture and turning every 5 minutes.

4. Serve chicken sprinkled with cilantro, if desired, paired with Goose Island Lost Palate Hazy IPA.

Approximate nutritional values per serving (1 chicken thigh, 1 beer): 582 Calories, 20g Fat, 5g Saturated Fat, 173mg Cholesterol, 459mg Sodium, 37g Carbohydrates, 1g Fiber, 17g Sugars, 7g Added Sugars, 31g Protein.