Recipe: Delicious Sticky Chicken thigh skewers, rice and mango salsa

Sticky Chicken thigh skewers, rice and mango salsa. Remove the chicken to a plate. The use of fresh mango in the marinade gives the chicken a beautiful sweet, sticky flavour without all the refined sugars found in store-bought varieties! Best served with steamed rice and fresh mint leaves.

Serve with corn mixture; sprinkle with remaining green onions. The Mango Salsa is the perfect companion to the slightly spicy chicken. I like to serve my kabobs on a bed of fluffy white rice and sprinkled with chopped, fresh cilantro. You can cook Sticky Chicken thigh skewers, rice and mango salsa using 17 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sticky Chicken thigh skewers, rice and mango salsa

1. You need of Salsa.
2. It's 1 of red chopped onion.
3. It's 1 of red pepper chopped.
4. You need 1 of mango (tinned or fresh) chunky chopped.
5. Prepare of salt/pepper.
6. Prepare 1 of juice of a lemon.
7. It's of Marinade.
8. Prepare 3 tbs of soy sauce.
9. Prepare 2 tbs of honey.
10. You need 2 tbs of whole grain mustard.
11. You need 1 of glug of olive oil.
12. Prepare 1 of sprinkle of chilli flakes.
13. Prepare of Rice.
14. You need of Basmati rice.
15. Prepare of salt.
16. It's of turmeric.
17. It's of Chicken thighs skinned and boned.

Sliced avocado is not a bad idea either. 🙂 If you're not a fan of mango or have trouble finding it in your local grocery store, this pineapple salsa is an excellent. Mango-avocado salsa: The salsa has an outstanding texture that pairs perfectly with Cilantro-Lime Chicken. The sweetness of the mango and the orange juice perfectly balance the tang of all the cilantro and lime from the chicken marinade. Check out the mango salsa recipe or find it in the recipe card below as well.

Sticky Chicken thigh skewers, rice and mango salsa step by step

1. Put all marinade ingredients In a bowl and stir, leave to one side until the chicken has been skinned and boned. Cut the chicken into bite sized pieces then put the chicken into the marinade and leave for about 20 minutes. Whilst doing this soak the skewers in water ready for the chicken..
2. Put the chopped onion, red pepper and mango into a bowl and mix together, add salt and pepper to taste, add lemon juice. Cover and put into fridge until ready to use..
3. Prepare the rice (the amount to suit you) add salt and turmeric. Whilst the rice is cooking put the marinaded chicken on the skewers, put the skillet on the hob and when smoking lay the chicken on, use the remaining marinade to baste the chicken while cooking, turn the skewers over and baste, the chicken will become sticky and crispy, yum!.

Apple Cider Vinegar - sub with any clear(ish) plain vinegars eg plain white vinegar, white. Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken. Place the chicken into the pan and put the pan in your oven.