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

Sticky Chicken thigh skewers, rice and mango salsa. Embrace fresh, in-season mangos and create these tasty Sticky Mango Chicken Skewers (RECIPE BELOW). Who says we can't pretend it's summer in the dead middle of winter by having a delicious tropical meal? The mango is optional but I highly recommend the coconut rice and the avocado it really just rounds out the flavors.

These Vietnamese Sticky Chicken Skewers balance all the flavors—sweet, salty, sour, and savory! Sprinkle the chicken thighs with salt and pepper on both sides. Boneless chicken thighs are ideal for grilling, since they keep their juiciness better than breasts. You can have Sticky Chicken thigh skewers, rice and mango salsa using 17 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sticky Chicken thigh skewers, rice and mango salsa

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

Mix soy sauce with honey and marinade the. Tender chicken thighs are marinated in a homemade Jerk marinade, grilled, then topped with a fresh avocado and mango salsa that is out of this world! The homemade Jerk marinade is flavorful (with a customizeable heat level), but the avocado mango salsa is definitely the star of the flavor show! A jerk spice rub warms up grilled chicken skewers, while a silky mango salsa cools them down.

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!.

A cool, vibrant salsa with silky fresh mango and crunchy red onion provides a great sweet-tangy contrast to the meat. Although these turn out beautifully on a grill pan, feel free to fire up your gas or charcoal. Thread the chicken strips onto the skewers, alternating the chicken with the green pepper, then rub with the creamy spice mixture. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) For the salsa, combine all of the salsa ingredients. The sticky rice is made in a pot on your stove. Just place some fresh mango slices over the sticky rice and smother with the easy coconut sauce, and the result is pure heaven!