Lemongrass Chicken with Honey Gold Mango Sauce & Salad

 

Honey Gold Mango Recipes | Harris Farm MarketsMix 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:

  • 4 chicken thighs

  • 1 1/2 Lemon grass stalks

  • 2 -3 garlic cloves

  • 2 kaffir lime leaves

  • Juice of 1 lime 

  • 3 tbsp olive oil

  • Pinch sea salt

  • Oil for cooking

For the Honey Gold sauce:

  • 1/2 Mango flesh, roughly chopped

  • 1/2 bunch coriander stems, rinsed

  • 1 small Garlic clove

  • 2 tbsp Olive oil

  • 1 tbsp sherry vinegar

For the Honey Gold salad:

  • 1 large mango cubed

  • 2 cucumber sliced

  • 1/2 Red onion finely sliced

  • 1/2 bunch coriander leaves


METHOD: 

  1. 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.

  2. Remove the stems of the kaffir lime leaves, roll them up into a small roll and thinly slice.

  3. 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.

  4. 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.

  5. 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.

  6. To make the salad, combine all of the ingredients into a salad bowl and toss to combine.

  7. 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.