MANGO CHILLI CHICKEN WITH A MANGO & HERB SALAD

Prep time
20min
Cook time
15min
Serves
4

Fresh, light and delightful – mango adds a tropical twist fit for summer days.

Ingredients:

For the chicken:
  • 1 ripe mango, peeled, pip and skin discarded
  • 2 red chilis, deseeded and stalks discarded
  • ¼ cup (60ml) lime juice
  • 2 Tbsp (30ml) soy sauce
  • 2 cloves garlic
  • ½ cup (125ml) coriander
  • 1 Tbsp (15ml) olive oil
  • 1 x pack County Fair Drumsticks
For the salad:
  • 1 mango
  • ½ red onion, finely chopped
  • 10g mint
  • 30g rocket
  • Juice & zest of 1 lime

Method:

Chicken:
  1. Prepare the chicken: Place the mango, chilli, lime juice, soy sauce, garlic, coriander and olive oil into a blender. Blend until smooth then pour into a bowl with the chicken.
  2. Toss until well combined and place in the fridge to chill for a minimum of 4 hours, ideally overnight.
  3. Heat the grill to a medium heat. Cook the chicken pieces until nicely charred and cooked through about 15 minutes.
For the salad:
  1. Cube the mango and mix with the finely chopped onion, mint and rocket. Add the juice and zest of a lime and toss well.
  2. Serve the fresh salad with the warm chicken.