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Mango and Lime Chicken

Prep Time10 minutes
Marinating Time3 hours
Course: Main Course
Cuisine: English
Keyword: chicken, chilli, lime, mango, mint leaves, turmeric
Servings: 4 people
Calories: 476kcal
Author: Chief Cook and Bottle Washer

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