Something a little different from your usual barbecue recipe because it focuses more on what accompanies the meat rather than the meat itself. Mango brings a refreshing quality to the dish which has elements of salty/sweet/spicy/sour/fruity/fresh/all the other nice adjectives you can think of.
- 4 x Free Range or Organic Chicken Breasts or 8 x Free Range or Organic Chicken Thighs or a mixture of whichever your favourite cut of chicken is! Drumsticks, wings, you could even go for the whole chicken and butcher it yourself or BBQ it whole!
- Juice of 1 Orange (1 tablespoon kept separate)
- Zest of 1 Lime (1/2 teaspoon kept separate)
- Juice of 1 Lime (1 tablespoon kept separate)
- 3 tablespoons Olive Oil (1 additional kept separate)
- 1 tablespoon Honey
- 2 and 1/2 tablespoons Light Soy Sauce
- 2 teaspoons minced Garlic
- A handful of chopped Fresh Coriander
- 1 Mango
- 1 Avocado
- 1/2 Red Onion finely diced
- 1 Red Pepper finely chopped
- 1 tablespoon optional spice! (Sliced Jalapeno or Minced Red Chili)
- Salt & Pepper
- Rice: 60g per person for a small serving, 90g for a large, or anything in between! Cook to the packet instructions (about 11 minutes for me), an optional extra is when the rice is cooked, mix in some extra coriander and lime juice/zest with salt and pepper.
- Marinade your chicken. Ideally the day before you want to cook it. Place the chicken, orange juice, lime juice & zest, olive oil, honey, soy sauce, garlic and a small handful of your chopped coriander into a large plastic bag or glass dish which can be covered.
- Mix everything well and leave in the fridge until you’re ready to cook.
- Prepare your barbecue and get it to cooking temperature – where the coals/briquettes have small or no flames but plenty of heat.
- While that’s heating up, prepare your mango salsa. Chop the mango, avocado, red onion, and pepper and place it into a bowl.
- In the ingredients you’ll see (keep separate) notes, they’re to be used now and added to the bowl with your salsa ingredients.
- Add your chopped spice and remaining coriander, season to taste.
- Sit this in the fridge (away from flies) whilst your turn your attention to the chicken and rice. The timing is similar so look to start the rice and set a timer just before putting the chicken on to cook.
- By now hopefully your barbecue is at temperature so pop on your selected cuts of chicken. Get a feel for the hot points of the barbecue (you’ll struggle to get an even heat on a barbecue but that’s the fun of it… right?) Rotate the chicken, turning frequently to avoid burning while still getting a lovely char.
- 10 or 15 minutes should be plenty but the beauty of how you serve this includes cutting it up, so to check whether it’s cooked slice into the thickest part of the chicken and make sure it’s not at all pink.
- Either serve separately or plate it up as shown in the picture.