Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2 skinless chicken breast fillets, about 250g each
- 1 pinch freshly ground black pepper
- 2 large mangoes
- 1 clove garlic, grated or finely chopped
- 1tablespoons fresh root ginger, finely chopped
- 1 small fresh hot red chilli, deseeded and finely chopped
- 1 1/2teaspoons rosemary, finely chopped (save 1/2 tsp for garnishing)
- 5 sprigs fresh thyme, leaves picked and finely chopped (save 1 spring for garnishing)
- 1 lemon, grated zest and juice
- 4tablespoons olive oil
- 1 pinch salt
Method
Step 1 of 4
Soak the 12 bamboo or wooden skewers in cold water for 1 hour. Put the chicken, garlic, ginger, chilli, rosemary, thyme leaves, lemon juice, and olive oil in a bowl. Season with salt and black pepper, and leave to marinate in the refrigerator for at least 1 hour.
Step 2 of 4
Halve and peel the mangoes, slicing as close to either side of the stone as possible. Thinly slice the flesh lengthways. Put the mango slices in a bowl, add the lime juice, and season with salt and black pepper. Stir gently to mix well, and set aside.
Step 3 of 4
Heat a grill or barbecue until medium-hot, and brush the grill with oil. Thread the pieces of chicken evenly onto the skewers. Grill, turning occasionally, for about 15 minutes until the chicken is golden and cooked through. Brush lightly with the marinade while the meat is cooking. Leave for 15 minutes, and keep warm.
Step 4 of 4
To serve, divide the skewers evenly among 4 serving plates, pile the mango on top, and scatter over some extra rosemary and thyme to garnish.
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