"This chicken dinner is a winner. The marinade is sticky and slightly sweet, working its magic in 5 minutes flat. The chicken thighs are juicier than breasts (though you could use these too) and happy either grilled as kebabs or baked in the oven.
"Though we’re saving hands on time here by opting for the oven. No standing by the grill thanks. And by lining the baking tray there’s no soldered on marinade to scrub off.
"It's delicious served with fluffy basmati rice for soaking up the sauce, and lots of green salad and pitta bread for making table top kebabs."
Holly Bell's Mango Chicken Recipe
Serves 4
Ingredients:
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90g mayonnaise
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30g mango chutney
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1 tbsp tomato ketchup
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4 tsp lemon juice
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3 cloves garlic, peeled and crushed
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½ tsp ground cumin
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½ tsp smoked paprika
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½ tsp freshly ground black pepper
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½ tsp salt
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600g chicken thighs, trimmed of fat and cut into 3cm cubes
Method
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Preheat the oven to 200C/fan 180C/gas mark 6. Stir together all the ingredients and leave to marinate for five minutes.
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In the meantime line a baking tray with foil, shiny side up, being careful not to snag it so that the sauce escapes.
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Pour the chicken and marinade ingredients onto the lined tray and bake for 25 minutes until starting to crisp and char slightly.
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Serve, (along with the sauce in the tray), with boiled rice, salad and toasted pitta breads.
Extra tips...
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No chicken thighs? Use chicken breasts instead.
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Looking to lower the fat content? Swap chicken for turkey and use a reduced calorie mayonnaise.
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Having a barbecue? Soak wooden skewers in water for an hour and thread the marinated chicken onto them before grilling.
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Saving money? Use bottled lemon juice instead of fresh.
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Fancy a splurge? Slice a couple of fresh mangoes and avocados into the salad.
Find more from Holly at...
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