Step 1

Place all the ingredients for the mango BBQ sauce in a blender and process until smooth.  If it is too thick, simply add a tablespoon of water until you reach your desired consistency.

Step 2

Set a saucepan on medium heat and add the sauce.  Bring to a very light simmer, then add the arrowroot slushy mix.   Stir immediately to prevent clumping and remove from the heat.  Continue stirring to thicken the sauce.Note: if it is too thick add a tablespoon of water.  If it is too thin, add 1/2 tablespoon of arrowroot mixed with 1 tablespoon of water and add to the sauce – make sure the sauce is still hot to activate the arrowroot. Set aside to cool and thicken.

Step 3

Add chicken thighs to a bowl and lightly spray with oil, add the seasonings, and rub all over the chicken.  Let it marinate at room temperature for 10 – 15 minutes (or overnight) for best results.

Step 4

Set air-fryer to 410F.If you do not have an air-fryer, you can use an oven.  Set temp to 420F.

Step 5

Place chicken in an air-fryer basket, top side down, and lightly spray with avocado oil (or another high smoke point oil).  Air-fry for 8 – 10 minutes depending on the size of the basket and how many thighs can fit.

Step 6

Baste the bottom side with a little BBQ mango sauce, then flip the chicken thighs over and baste with the sauce.  Place back in the air-fryer for 6 – 8 minutes (depending on the size and quantity of chicken thighs).Remove and set aside to cool.Repeat with any remaining chicken.

Step 7

Enjoy as an entree to your meal prep or weeknight dinner!The chicken will last 4 – 6 days in the fridge in an air-tight container.  Reserve in a separate airtight container any remaining sauce to use for another recipe.