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Chicken skewers with mango and chilli salsa

 

Whether it’s a mid-week meal or a weekend barbecue, these succulent chicken skewers with mango salsa are quick and easy to make and a perfect summer’s dish. I serve them straight up, but if you like your extra carbs go for fragrant coconut or jasmine rice, or brown rice if you prefer to syick to more complex carbs.

If you are catering for children, obviously go light on the chilli or use diced red capsicum instead – you’ll get beautiful colour contrasts without the heat. In terms of the chicken, I always use at least free range (or organic), because the chickens are healthier, hormone-free and can roam around freely in the sun and fresh air, much closer to as nature intended than battery birds – thank you Jamie!

Lastly, when it comes to the marinade, it’s whatever you find most tasty. Personally I prefer soy and honey marinade because of its saltiness and simplicity, but a smokey barbecue or plum sauce marinades would work just as well.

You could also serve this salsa with beef, pork or white fish.

Serves 4

Chicken skewers with mango and chilli salsa

Honey soy chicken

  • 4-5 free range chicken thighs
  •  1/2 cup soy sauce // or tamari for a gluten free version
  • 2 tbsp honey

Salsa

  • 1 ripe but firm mango
  • 1/2 cucumber
  • 1 tbsp finely chopped red long chilli // or red capsicum
  • 2 tbsp coriander leaves
  • squeeze of lemon juice to taste

To make the chicken, cut thighs into approx 2cm pieces. Mix soy sauce with honey and marinade the meat for around 20 minutes. Thread onto pre-soaked bamboo skewers and place back in the fridge until ready to cook. Grill, barbecue or fry for about 4 minutes on each side on medium to high heat. Allow to rest before serving.

To make the salsa, cut mango and cucumber into bite sized chunks. Add chilli // capsicum, coriander and a squeeze of lemon juice. Mix and serve with the cooked skewers.

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11 comments

Sylvia December 28, 2010 at 6:05 am

I’m not the best cook but these simple recipes make me feel like a kitchen expert. For sure, I’m making this for dinner tonight! 🙂

Reply
Wholesome Cook December 28, 2010 at 12:27 pm

Yay! They are great aren’t they? Less time in the kitchen, more time enjoying the meal 🙂

Reply
sylvia December 29, 2010 at 7:23 am

that’s exactly what I’m talking about! Thanks

Reply
Babygirl January 5, 2011 at 5:35 am

This looks so delicious. I absolutely loved reading this post. Very nice

Reply
Wholesome Cook January 5, 2011 at 10:29 am

Thank you Babygirl 🙂

Reply
freshandfoodie January 5, 2011 at 2:45 pm

This salsa is beautiful! I must say, I learned to love mango that much more once I figured out how to cut it!

Reply
Wholesome Cook January 5, 2011 at 7:53 pm

My Mum was saying the exact same thing today!

Reply
rsmacaalay January 5, 2011 at 7:27 pm

Wow I know this is really good, I grew up with mango salads and salsa. Try the semi ripe mangoes it has that lovely sweet and sour taste.

Raymund
http://angsarap.wordpress.com

Reply
Wholesome Cook January 5, 2011 at 7:54 pm

Thanks Raymund, you are right that semi ripe mangoes are great in salads too – especially with fish sauce for a bit of added saltiness. Or curries as they hold their shape. Yum!

Reply
frustratedmum January 8, 2011 at 9:22 pm

Perfect for tonight, I have chicken and mango in the fridge! Thanks and love your blog!!

Reply
Wholesome Cook January 8, 2011 at 10:37 pm

Thanks frustratedmum 🙂 I hope you enjoyed it!

Reply

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