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.
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
- 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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