Crispy Roasted Chicken Thighs with Chipotle Coconut Sauce and Black Bean Mango Salad
Ingredients
- 1/2 small red onion, thinly sliced
- 2 tablespoons rice vinegar, plus more, for the sauce
- 3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
- Kosher salt and freshly ground black pepper
- One 15-ounce can black beans, rinsed and drained
- 1 firm ripe mango, peeled and cut into 1/2-inch pieces
- 3 tablespoons chopped fresh cilantro
- 1/2 cup plus 1 tablespoon coconut milk
- 2 teaspoons chopped chipotle chiles in adobo
Instructions
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