Serves 4
You’ll need: 8 or 800g deboned and skinned chicken thighs, cubed.
For the marinade – 1 mango, chopped; 4 tablespoons runny honey; pinch of chilli flakes; 2 garlic cloves, crushed; 1 tablespoon ginger, finely grated; 1 teaspoon ground cumin; juice of ½ lemon; ½ cup fresh coriander, chopped; pinch of sea salt flakes, or to taste; freshly ground black pepper, to taste.
For the salsa – 1 mango, chopped; 2 spring onions, thinly sliced; 1 red paprika pepper, seeded and chopped; juice of 1 lime; 1 green chilli, seeded and finely chopped; ½ cup fresh mint, snipped.
How to:
To make the marinade, place all the marinade ingredients into a blender bowl and blend until smooth.
Place the chicken thighs in a mixing bowl and pour the marinade over, toss to combine, cover, and refrigerate for about 2 hours or overnight.
Thread chicken evenly onto 8 previously soaked bamboo skewers and set aside.
Prepare your braai to your liking and braai the skewers turning them often until cooked through. Once cooked, set aside to rest for a few minutes before serving.
For the salsa, combine the mango, spring onion, pepper, lime juice, chilli and mint and serve with the skewers.
*Recipe and image by mango.co.za
