With mango salsa

New Zealand Fitness - - FIT FOOD -

1 To make the mari­nade: Puree the gar­lic, olive oil, red pep­per, onion, brown su­gar, paprika, cayenne pep­per, oregano and lemon juice in a food pro­ces­sor or blender un­til smooth. Sea­son with salt and pep­per. 2 Use a small sharp knife to make sev­eral 5mm deep cuts on the thick part of the chicken thighs. Coat the chicken pieces in the mari­nade, cover and leave to mar­i­nate for at least an hour or overnight. 3 Gen­tly mix mango, red onion, cu­cum­ber, mint, green cap­sicum and lime juice in bowl. Sea­son with salt and pep­per and re­frig­er­ate un­til ready to serve. 4 BBQ or grill the chicken on high for 20 min­utes, turn­ing once un­til golden and slightly charred. 5 Serve the chicken with steamed rice, fresh mint and a squeeze of lime, with the salsa on the side.

Serve with Kim Craw­ford First Pick Lighter Pinot Gris.

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