Mango and Lime Chicken
Mango and lime is a perfect combination with both ingredients complimenting each other. Usually one might eat mango and lime as a dessert but this is a somewhat different way of using the ingredients! If you are looking for the softest, most succulent, tasty chicken, this spatchcocked chicken is superb. We cooked it on the barbecue but you can just as easily cook it in the oven. We can’t lay claim to the recipe, we got it from a website called ‘The Modern School Chef’ which has some great recipes on it.
Mango and Lime Chicken
Servings: 4 people
Calories: 476kcal
Ingredients
- 1 medium Chicken whole
- ½ Mango make sure it's ripe
- 1 Lime juiced
- 3 cloves Garlic
- 6 Mint Leaves
- ½ tsp Tumeric
- 1 pinch Chilli Flakes
- 1 tsp Rock Salt
- 30 ml Water
- 20 ml Olive Oil old slag, not point in using extra virgin
Instructions
- The marinade couldn't be easier. Chuck everything in a food processor and blend.
- To spatchcock the chicken take a good pair of kitchen scissors and cut down each side of the backbone. Remove the backbone, turn so that it is sitting breast upwards and press down until the breastbone cracks.
- Paste on the marinade but leave about a quarter for basting later. We pasted it on because the turmeric will stain your hands if you use them. Make sure everything is covered and then cover with foil and place in the fridge for 3 hours or more
- We cooked the chicken on barbecue. Set the barbecue at medium (about 180℃) and leave one area without heat. Place the chicken on the part with no heat and cook for one hour, or until cooked through and the juices run clear when pierced, basting occasionally. We served with a simple salad which we made whilst the chicken rested.
Nutrition
Calories: 476kcal | Carbohydrates: 7g | Protein: 36g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 717mg | Potassium: 445mg | Fiber: 1g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg