Ingredients
Serves: 4-6 Servings
- 4-6 chicken thighs or breast fillets, skinless & deboned
- Sea salt & lots of black pepper
- 2 garlic cloves, crushed
- 4 spring onions, crushed
- 1 tbsp. mild curry powder
- 1-2 tsp cumin
- 2 tablespoons of vegetable oil
- 1/2 cup of beer or any spirit of choice (optional)
Green mango salad
Serves: 2-4 Servings
- 2 green mangoes, peeled.
- 1 courgette, sliced thinly
- 1 red pepper, finely chopped
- 1 small red onion, finely sliced
- Large coriander bunch, chopped
- 1 medium jalapeño, seeds & ribs removed, finely sliced (optional)
- 1 lime juice, more if needed
- 1-2 tbsp white wine vinegar
- Sea salt & plenty of freshly ground black pepper
- 1-2 teaspoons of "Adobo" powder or celery salt
Method
- Crush garlic, spring onions, curry powder, cumin, sea salt & pepper, oil, in a mortar or blend until smooth with a hand blender.
- Rub on chicken and add beer, let the marinade for 30 minutes or overnight.
- Heat up a dry frying pan on high heat or preheat your BBQ grill.
- Cook chicken 5-6 minutes on each side, cooked to your liking if you are using steak, fish, tofu or vegetables with this marinade.
- Let a golden crust develop on each side, do not shake, or stir, let flavours develop.
- Grill on a BBQ 5-6 minutes each side. Cover with thin foil to keep warm and juicy.
- Serve with a generous serving of salad and enjoy a piece of summer in every bite.
Jeeny Maltese's tips: This recipe is perfect for a summer BBQ, you can use the same recipe and replace the chicken with steak, fish, prawns, turkey, chicken, halloumi and even tofu. Make sure to add plenty of greens to your salad to aid digestion when consuming red meats.
Green mango salad
- Make sure your green mangoes are firm, green and sharp.
- Peel the mangoes and using a vegetable peeler or mandolin, slice the mango as thinly as possible into ribbons, so it will absorb more of the marinade.
- In a medium bowl, combine the thinly sliced mango ribbons, courgette, pepper, onion, coriander, and jalapeño. Add the lime juice, vinegar, salt & pepper, adobo or celery salt, stir to combine. Add more lime juice if needed.
- This quick pickled mango salad is highly addictive, deliciously refreshing and great for digestion during warm summer evenings at BBQ parties!
