Sticky mango chicken skewers

Embrace fresh, in-season mangos and create these tasty Sticky Mango Chicken Skewers (RECIPE BELOW). They’re great for summer entertaining.

Sticky mango chicken skewers
Serves 4 Prep 20 mins (+ 1 hour marinating & 5 mins resting time) Cooking 10 mins

6 Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, cut into 2cm pieces
1 mango, stoned, peeled,
finely chopped
1 small avocado, stoned, peeled,
finely chopped
2 spring onions, thinly sliced
2 tbs lime juice
1 long green chilli, seeded,
finely chopped (optional)
¼ cup finely shredded mint

Sticky mango marinade
1 mango, stoned, peeled,
coarsely chopped
2 tbs honey
1 tbs sriracha or chilli sauce (optional)
1 garlic clove, crushed
2 tsp finely grated ginger
½ tsp ground cumin
¼ cup finely chopped coriander

1 To make the sticky mango marinade, place the mango, honey, sriracha or chilli sauce, if using, garlic, ginger, cumin and coriander in a blender and blend until smooth.
2 Place chicken in a bowl. Pour over mango marinade and toss to combine. Cover with plastic wrap. Place in the fridge for 1 hour to develop the flavours.
3 Thread chicken evenly among 12 metal or soaked bamboo skewers. Heat a barbecue grill or chargrill on medium. Cook the skewers, turning, for 10 mins or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
4 Combine mango, avocado, spring onion, lime juice, chilli, if using, and mint in a medium bowl. Season.
5 Divide skewers among serving plates. Top with mango salsa.

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