Mango, Lime & Chilli Chicken

by Sabrina Ghayour, featured in Persiana One

Published by Mitchell Beazley

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Introduction

I use this exact cooking method to make every kind of traybaked chicken you could imagine. But this is a blend of store-cupboard staples with the addition of fresh lime to really push the flavour. If you don’t have mango chutney, you can use any old sweet chutney from your stores instead. This recipe proves yet again that the best dishes never need to take long to put together. Serve with wraps, rice or a nice salad.

As featured in

Persiana One

Image of Sabrina Ghayour's Mango, Lime and Chilli Chicken — Photo by Kris Kirkham

Ingredients

Serves: 3 - 4

about 600 grams boneless, skinless chicken thighs

FOR THE MARINADE

3 garlic cloves (crushed)
3 tablespoons sweet mango chutney
2 tablespoons Greek yoghurt
1 heaped teaspoon sriracha chilli sauce (or any chilli sauce)
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon olive oil
finely grated zest and juice of 1 unwaxed lime
Maldon sea salt flakes and freshly ground black pepper

Method

Mango, Lime & Chilli Chicken is a guest recipe by Sabrina Ghayour so we are not able to answer questions regarding this recipe

Preheat the oven to 220°C, 200°C fan (425°F), Gas Mark 7. Line a baking tray with baking paper.
Spread the chicken thighs out into a single layer on the lined tray.
Mix all the marinade ingredients together in a small bowl along with a generous amount of salt and pepper until well combined. Pour over the chicken thighs and then, using your hands, mix to coat both sides really well with the marinade.
Bake the chicken for 40 minutes until burnished, cooked through and juicy, then serve.