Chicken marinated in mango vinegar, an exotic and vibrant combination of sweet and sour pairing of mango puree and vinegar.
Mix all the ingredients of the marinade. Cut the chicken breasts in chunks. Coat with the marinade and leave to sit for at least 30 minutes. You can even leave the marinated chicken in the fridge overnight.
Chop all the salsa ingredients into small dices. Put in a bowl and add the vinegar, oil, salt and pepper. Mix together and leave to sit until the rest of the meal is ready.
Brush a griddle pan with oil and place the chicken breasts on the griddle. Cook on a high heat for about 4 minutes on each side, depending on how thick the meat is.
Serve the chicken with some basmati rice, fresh coriander, red chili pepper and lemon juice stirred through. Drizzle a bit of extra mango vinegar over the top.
Serve the mango salsa on the side or on top of the chicken.
Ingredients
Directions
Mix all the ingredients of the marinade. Cut the chicken breasts in chunks. Coat with the marinade and leave to sit for at least 30 minutes. You can even leave the marinated chicken in the fridge overnight.
Chop all the salsa ingredients into small dices. Put in a bowl and add the vinegar, oil, salt and pepper. Mix together and leave to sit until the rest of the meal is ready.
Brush a griddle pan with oil and place the chicken breasts on the griddle. Cook on a high heat for about 4 minutes on each side, depending on how thick the meat is.
Serve the chicken with some basmati rice, fresh coriander, red chili pepper and lemon juice stirred through. Drizzle a bit of extra mango vinegar over the top.
Serve the mango salsa on the side or on top of the chicken.
