Sticky Mango Chicken Skewers1
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The use of fresh mango in the marinade gives the chicken a beautiful sweet, sticky flavor without all the refined sugars found in store-bought varieties! Best served with steamed rice and fresh mint leaves.
6 Chicken Thigh Fillets, trimmed, cut into 2cm pieces
1 mango, stoned, peeled, finely chopped
1 small avocado, stoned, peeled, finely chopped
2 spring onions, thinly sliced
2 tbs lime juice
1 long green chilli, seeded, finely chopped (optional)
1/4 cup finely shredded mint
Sticky mango marinade
1 mango, stoned, peeled, coarsely chopped
2 tbs honey
1 tbs sriracha or chilli sauce (optional)
1 garlic clove, crushed
2 tsp finely grated ginger
1/2 tsp ground cumin
1/4 cup finely chopped coriander
To make the sticky mango marinade, place the mango, honey, sriracha or chilli sauce, if using, garlic, ginger, cumin and coriander in a blender and blend until smooth.
Place chicken in a bowl. Pour over mango marinade and toss to combine. Cover with plastic wrap. Place in the fridge for 1 hour to develop the flavours.
Thread chicken evenly among 12 metal or soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Cook the skewers, turning, for 10 mins or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Combine mango, avocado, spring onion, lime juice, chilli, if using, and mint in a medium bowl. Season.
Divide skewers among serving plates. Top with mango salsa.
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