Place the chicken thighs in a freezer-safe 1 gallon bag or container.
Place mango, lime zest and juice, coconut aminos, canola oil, hot sauce, brown sugar, garlic cloves and salt into a blender or food processor.
Secure lid and blend until a smooth puree forms.
Pour marinade over chicken thighs, seal bag or container and marinate for at least four hours.
Preheat grill to medium.
Remove chicken thighs from the marinade and place directly on grill.
Close grill lid and allow to cook for about 10 minutes, then flip and grill for another 10 minutes, or until a meat thermometer reads 165 degrees.
Serve!