chipotle mango chicken with cilantro chimichurri

for the chicken:
3 mangos, chopped
1 1/4 cup cilantro
3 chipotle peppers, and 1 tbsp of the adobo sauce form the can
3 tbsp rice vinegar
4 cloves garlic
3 tbsp lemon juice
1 1/2 tbsp oil
salt and pepper
bone-in skin-on chicken thighs


for chimicurri:
1 1/2 cups cilantro
2 scallions, white parts only, chopped
3 cloves garlic
1 cup grapeseed oil
1 tsp agave syrup
1/4 cup lime juice
salt and pepper

1. put all the chicken marinade ingredients above in a blender and puree until smooth. pour half the mixture in a zip loc bag along with the chicken, coat, and marinate for at least 6 hrs. reserve the remaining sauce for serving.
2. fry or grill the chicken when ready, shaking off excess sauce so it doesn't burn, until cooked through, 30 minutes total. glaze with some of the remaining sauce during last 5 minutes.
3. meanwhile, make the chimicurri. combine all above ingredients in a blender, and pulse just so everything is chopped, but not too smooth.
4. transfer chicken to a plate and serve with chimichurri and reserved mango sauce.