Lemongrass Chicken with Honey Gold Mango Sauce & Salad
Mix up your BBQ with these chicken thighs marinated in lemongrass and kaffir lime leaves, accompanied with a simple side salad of Honey Gold mango, cucumber and coriander, all topped off with a good drizzle of a Honey Gold sauce that tastes light and fresh!
INGREDIENTS:
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4 chicken thighs
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1 1/2 Lemon grass stalks
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2 -3 garlic cloves
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2 kaffir lime leaves
- Juice of 1 lime
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3 tbsp olive oil
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Pinch sea salt
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Oil for cooking
For the Honey Gold sauce:
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1/2 Mango flesh, roughly chopped
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1/2 bunch coriander stems, rinsed
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1 small Garlic clove
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2 tbsp Olive oil
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1 tbsp sherry vinegar
For the Honey Gold salad:
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1 large mango cubed
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2 cucumber sliced
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1/2 Red onion finely sliced
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1/2 bunch coriander leaves
METHOD:
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Combine the lemongrass, garlic, olive oil, lime juice and sea salt into a food processor and pulse until it comes together into a smooth puree. This can also be done by hand, by chopping everything up and pounding it in a mortar and pestle.
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Remove the stems of the kaffir lime leaves, roll them up into a small roll and thinly slice.
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Slice the chicken thighs in half, add them to a medium bowl. Pour over the puree and add the thinly sliced kaffir lime leaves. Stir to coat all sides of the chicken, cover and place in the fridge for a 2-3 hrs.
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To make the sauce, combine all ingredients into a food processor and pulse until combined, set aside. This can be made ahead of time and stored in the fridge.
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Heat a cast iron grill to medium heat or a BBQ grill, brush off excess marinade from the chicken, brush with a little extra oil and place it on the grill. Gently push the chicken down into the grill, you're looking for a golden colour and nice char marks. Once cooked on one side flip the chicken over and cook on the other side.
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To make the salad, combine all of the ingredients into a salad bowl and toss to combine.
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Serve with the mango sauce drizzled over the top of the chicken and the salad.
N.B: This sauce is absolutely delish, and we highly recommend it as your Summer accompaniment to any future salad or meal!
Prep: 20-30 minutes
Cook: 10 -15 minutes
Serves: 2-3
Recipe and photography by Bonnie Coumbe. Visit her site here & Instagram here.