| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Egg-free |
| Preparation | Easy |
| Calories | 566 |
| Fat | 44g |
| Saturates | 10g |
| Protein | 29g |
| Carbs | 12g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and chop the mango. Juice the lime. Peel and finely grate the garlic.
In a blender, combine mango, lime juice, garlic, 3 tbsp olive oil, fish sauce, hot sauce and 1 tsp salt. Blitz until smooth.
Place the chicken thighs in a bowl or zip-top bag and coat with the mango marinade. Refrigerate for at least 2 hours or overnight.
Prepare a BBQ to a medium-low.
Place the marinated chicken on the grill (reserve the marinade) and cook for 20-30 minutes with the cover on, or until charred and cooked through. It should have an internal temp of 75ºC.
Place the rest of the marinade in a small pot over a low heat and simmer for approx. 5-10 minutes. Remove from the heat and place in a serving bowl.
Toss the lollo rosso in the remaining salt and oil then place on the hot grill for 2 minutes or until slightly charred on one side.
Serve the chicken with the grilled lollo rosso and mango sauce.
