Sticky mango chicken skewers recipe

The use of fresh mango in the marinade gives the chicken a beautiful sweet, sticky flavour without all the refined sugars found in store-bought varieties! Best served with steamed rice and fresh mint leaves.

The ingredient of Sticky mango chicken skewers recipe

1. 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, cut into 2cm pieces
2. 1 mango, stoned, peeled, finely chopped
3. 1 small avocado, stoned, peeled, finely chopped
4. 2 spring onions, thinly sliced
5. 2 tbs lime juice
6. 1 long green chilli, seeded, finely chopped (optional)
7. 1/4 cup finely shredded mint
8. 1 mango, stoned, peeled, coarsely chopped
9. 2 tbs honey
10. 1 tbs sriracha or chilli sauce (optional)
11. 1 garlic clove, crushed
12. 2 tsp finely grated ginger
13. 1/2 tsp ground cumin
14. 1/4 cup finely chopped coriander

The instruction how to make Sticky mango chicken skewers recipe

1. 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.
2. 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.
3. 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.
4. Combine mango, avocado, spring onion, lime juice, chilli, if using, and mint in a medium bowl. Season.
5. Divide skewers among serving plates. Top with mango salsa.

Nutritions of Sticky mango chicken skewers recipe

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