Charred Mango Chicken Thighs

How to make Charred Mango Chicken Thighs

Prep Time: 20 minutes, plus marinating        |        Cook Time: 30 minutes        |        Serves: 6

Ingredients

• 800g Broad Oak Farms free range chicken thigh fillets

Marinade:

• 1 small Kensington Pride mango, flesh chopped
• 1 tbsp The Olive Tree Australian extra virgin olive oil
• 50g red onion, finely chopped
• 1 heaped tbsp coriander leaves or stalks, finely chopped
• Zest of 1 lime
• 1 tbsp lime juice
• 1 tsp finely grated ginger
• 1 tsp Stonemill smoked paprika
• ½ tsp salt
• 6 Urban Eats roti breads

To serve:

• 1 Kensington Pride mango, sliced
• 1 ripe avocado, sliced
• 1 small red onion, finely sliced
• Handful mint leaves
• Handful coriander leaves
• 1 green chilli, sliced
• Lime wedges

Method

1. For the marinade, whizz all the ingredients together in a small food processor until smooth. Cut the chicken thighs in half and place into a non-reactive bowl with the marinade. Mix well, cover with cling film and refrigerate for a minimum of 2 hours.
2. Preheat a chargrill or bbq to medium-high. Grill the chicken for 7 minutes each side or until cooked through and nicely charred. Set aside to rest for 5 minutes.
3. Meanwhile, cook the roti according to packet instructions.
4. Serve the rested chicken and grilled roti on a platter with the mango, avocado, onion herbs, chilli and lime.

Optional: For even more flavour, you can marinate the chicken overnight.