Chargrilled Mango, Chilli And Lime Chicken

The Australian barbeque is a mainstay of summer. It is the time when every man proves his mettle on the tongs, dons a ‘kiss the cook’ apron, and cracks open a cold one to beat the heat of the grill and the muggy weather. On the perfect summer’s day, there is nothing better than a BBQ. Combine that with the plentiful mangoes hanging from trees everywhere right now, and you have a recipe to launch your taste buds into the Aussie foodscape.

Mango, Chilli And Lime Marinade
1 ripe mango, peeled and flesh chopped
2 long red chillies, deseeded and chopped
2 garlic cloves
¼ cup lime juice
½ cup coriander leaves
1 tbs olive oil
1 tbs fish sauce

Chargrilled Chicken
8 (about 1.2 kg) chicken thigh fillets, trimmed
2 limes, halved
Steamed jasmine rice, extra coriander leaves and sliced red chilli, to serve

Method:

1. To make the mango, chilli & lime marinade, combine all ingredients in a food processor. Season with sea salt and pepper. Process until smooth.
2. Transfer ½ cup of the mango marinade to an airtight container and refrigerate until ready to serve. Transfer the remaining marinade to a shallow ceramic dish or large snap-lock bag. Add chicken and toss to coat in marinade. Refrigerate for 2-3 hours.
3. Preheat a greased char-grill or barbecue on medium heat. Char-grill or barbecue chicken, basting with any remaining marinade occasionally, for 12-15 minutes (depending on thickness) until just cooked through. Transfer to a plate.
4. Grill the limes. Serve chicken with the reserved marinade, grilled limes, steamed jasmine rice and extra coriander leaves and sliced red chilli. Or pop them in a wrap or pita bread!