Blackened chicken with mango salsa recipe

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  • Serves 4
  • 40mins to prepare, plus chilling and 10-15mins to cook
  • 341 calories / serving


  • 4tbsp sweet chilli sauce
  • 2tbsp dark soy sauce
  • 1tbsp runny honey
  • 1/2 lime, juice and zest
  • 1tsp Cajun spice
  • 1tbsp olive oil
  • 8 chicken thighs
  • rice, to serve

For the mango salsa

  • 1 ripe mango, flesh diced
  • 1/2 red chilli, deseeded and finely diced
  • 1/2 lime, juice only
  • 2tbsp olive oil
  • 2tbsp chopped coriander, plus extra for garnish

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    3g 16%
  • Sugars

    16g 18%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 18.2g Protein 32.7g Fibre 1.5g


  1. To make a marinade for the chicken, combine chilli sauce, soy, honey, lime juice and zest, Cajun spice and oil in a large, shallow ovenproof dish. Score the chicken skins with a sharp knife and add to the dish. Mix well until the chicken is coated, then cover and chill for 30 minutes or overnight.
  2. For the mango salsa, combine all the ingredients. Set aside until needed.
  3. When ready to barbecue, put the chicken on the grill and cook for 10-15 minutes each side, until lightly charred and cooked through. The chicken juices should run clear when the thickest part of the thigh is pierced with a skewer.
  4. Scatter with coriander and serve with the salsa and some cooked rice, if you like.

Get ahead

You can cook the marinated chicken thighs in the oven at home up to 3 days in advance, then finish them off on the barbecue. Cook in the oven at Gas Mark 6, 200˚C, fan 180˚C, for 20-25 minutes, basting once or twice. Set aside and, when ready, barbecue for 5 minutes each side, until piping hot and completely cooked through.

See more Chicken recipes

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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